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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Rye Chips
Preheat the oven to 180°C (350°F). Place the rye bread slices on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Bake for 10-12 minutes or until crispy and golden. Set aside to cool.
Prepare the Venison Tartare
In a mixing bowl, combine the finely diced venison, Dijon mustard, Worcestershire sauce, chopped spruce tips, salt, and pepper. Mix gently to combine all ingredients. Adjust seasoning to taste.
Poach the Egg Yolks
Bring a small saucepan of water to a gentle simmer. Carefully add the egg yolks one at a time into a small cup and gently slide them into the water. Poach for about 2-3 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
Assemble the Dish
Place a generous portion of the venison tartare on each plate. Top with a poached egg yolk and garnish with additional spruce tips. Serve with rye chips on the side.