Roe buck heart tartare with wild flowers

An early summer morning at 5.48 in the morning. I pulled the trigger on a beautiful fork bend. At 6.10 we enjoyed a breakfast of a warm heart tartare with wild flowers grounded in the same field the buck walked on. 

It is always recommended to freeze the meat at least 24 hours before serving it raw. It is also important to maintain a high level of hygiene when handling raw meat. This situation is definitely not as clean as it should be, but it was authentic, raw and one of the coolest experiences I've had.

Ingredients

• Raw Heart

• Olive oil

• Freshly picked flowers and plants that can be eaten

• Salt and pepper
  

Procedure

Clean the heart. Coarsely chop the meat. Place the meat on an onion leaf and decorate with edible flowers and plants. Drizzle a little olive oil on top and season with salt and pepper.

Photo: the beautiful ram from 2021 at Brahetrolleborg

Once you've tried this recipe, I'd definitely recommend you try my recipe for Pizza with Bearnaise and Venison.