Wild heart tartare
Save your heart from hoof-bearing venison! It's an amazing food, especially as a stir-fried tartare. It's a favorite of mine! Don't be intimidated by the fact that it's raw heart. It tastes amazing and is easy to make. Serve with dijonnaise and golden fries or crispy rye bread chips. You're welcome.
4-6 people, depending on the size of the heart and dish
Ingredients:
Wild heart (e.g. roe deer, fallow deer, red deer)
1 egg yolk
1 small shallot, finely chopped
1 tbsp Capers, coarsely chopped
1 tbsp Gherkins
Fresh tarragon, finely chopped
Fresh parsley, finely chopped
Optionally 3 drops of Tabasco
Salt and pepper
Dijonnaise
1 tbsp Mayonnaise (homemade)
1 tbsp Dijon mustard
Salt and pepper
Procedure:
Clean and chop the wild heart. Remove any tissue, check the heart chambers.
Roughly chop the heart and set aside.
Chop and mix all ingredients except the meat and egg yolks.
Mix the meat and egg yolk, then mix with the rest of the ingredients.
Season your stir-fried tartare to taste. Serve with your favorite accompaniment, such as dijonnaise and crispy French fries or rye bread chips.
You're welcome.
Maybe you'll love it too: Pizza with venison and bearnaise