Maui Venison Tartare Recipe
Shaved foie gras, Berber spices, sweet potato chips
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Ingredients
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Meat
Spices
Vegetables
Condiments
Method
Preparation
- 1
Prepare the venison
Finely chop the venison loin and place it in a bowl. Add the Berber spice mix, olive oil, lemon juice, salt, and black pepper. Mix well to combine and let it marinate in the refrigerator for at least 30 minutes.
- 2
Prepare the sweet potato chips
Peel the sweet potatoes and slice them thinly using a mandoline or sharp knife. Rinse the slices in cold water and pat them dry with paper towels. Heat oil in a deep fryer or large pot to 180°C (350°F) and fry the sweet potato slices until golden and crispy. Drain on paper towels and season with salt.
- 3
Prepare the foie gras
Slice the foie gras into thin pieces and arrange them on a chilled plate.
Assembly
- 4
Plate the Tartare
Using a ring mold, layer the venison tartare on a plate. Top with the shaved foie gras. Arrange the sweet potato chips around the tartare for garnish.
