A classic with a wild twist. Fried beef tartare served with fresh grated horseradish, capers and egg yolk on top of a butter fried piece of bread. This is one of the perfect choices for a wild weekdays. It takes less than 30 min. to cook.

Serve 2

Ingredients:
For the meat
300 g. minced roe deer (or other deer)
1 egg
1 tbsp. capers, roughly chopped
1 tbsp. butter
2 slice good bread
Salt and freshly ground pepper

Topping
2egg yolks
2 tbsp. capers, roughly chopped
1/2 red onion, finely chopped
100 g. pickled beetroot
2 tbsp. freshly grated horseradish
2 tbsp. butter
Salt and freshly ground pepper

Directions:
In a bowl mix all ingredients for the meat. Shape two steaks and fry in butter on a frying pan. Meanwhile prepare the topping.

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

Happy hunting & happy cooking.

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