Shalom Farm Venison Tartare Recipe
smoked brown butter emulsion, pickled celeriac, nasturtium
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Ingredients
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Tartare
Smoked Brown Butter Emulsion
Pickled Celeriac
Garnish
Method
Tartare Preparation
- 1
Combine Ingredients
In a mixing bowl, combine the finely diced venison, egg yolks, capers, shallots, Dijon mustard, parsley, salt, and black pepper. Mix gently until well combined. Set aside in the refrigerator to chill.
Smoked Brown Butter Emulsion
- 2
Prepare the Emulsion
In a small saucepan, melt the butter over medium heat until it begins to foam and turns a golden brown color. Remove from heat and season with smoked sea salt and lemon juice. Blend until emulsified.
Pickled Celeriac
- 3
Pickle the Celeriac
In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, then remove from heat and pour over the julienned celeriac in a bowl. Allow to cool and marinate for at least 30 minutes.
Assembly
- 4
Plate the Dish
On a chilled plate, form the venison tartare into a round shape. Arrange the pickled celeriac around it. Drizzle the smoked brown butter emulsion over the tartare and garnish with nasturtium leaves.
