Parisian steak with roe deer

A classic with a wild twist. Roast venison tatar served with freshly grated horseradish, capers and egg yolk on top of a buttered slice of bread. This is one of the perfect choices for a wild weekday. It takes less than 30 minutes to prepare.

Ingredients

• For the meat

• 300 g. minced venison (or other game)

• 1 egg

• 1 tbsp. capers, coarsely chopped

• 1 tbsp. butter

• 2 slices of good bread

• Salt and freshly ground pepper

Topping

• 2 egg yolks

• 2 tbsp. capers, coarsely chopped

• 1/2 red onion, finely chopped

• 100 g. pickled beetroot 

• 2 tbsp. freshly grated horseradish

• 2 tbsp. butter

• Salt and freshly ground pepper

Procedure

Mix all the ingredients for the meat in a bowl. Form two steaks and fry them in butter in a pan. Meanwhile, prepare the topping.

Fry 2 slices of bread in 1 tbsp. butter in a pan. Until crispy brown. Serve a slice of bread, put the steak and topping on. Place 1 egg yolk on top of each serving.

You're welcome.

Once you've tried this recipe, I'd definitely recommend you try my recipe for Rabbit Stew.