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The traditional way to make steak tartare is to use a spoon to scrape the meat off a joint of meat. The meat can also be handchopped with a sharp knife.

 

Venison tartare

  1. Combine the mayonnaise and teriyaki syrup. Check the flavour.
  2. Use as sauce for the venison tartare.

 

To garnish:

  1. Use a mould to form the meat into steaks. Heat...

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The traditional way to make steak tartare is to use a spoon to scrape the meat off a joint of meat. The meat can also be handchopped with a sharp knife.

 

Venison tartare

  1. Combine the mayonnaise and teriyaki syrup. Check the flavour.
  2. Use as sauce for the venison tartare.

 

To garnish:

  1. Use a mould to form the meat into steaks. Heat up a pan and roast the steaks quickly in small amount of butter. Be careful to cook only the surface of the meat. Season with a generous coating of black pepper and sprinkle a fair amount of finely chopped fresh herbs and flake salt on both sides of the steaks.
  2. Decorate with pickled vegetables and a few drops of teriyaki mayonnaise.

 

Teriyaki syrup

  1. Measure the ingredients into a saucepan and boil the mixture uncovered until it turns into thickish syrup. If you are using a thermometer, the syrup is ready when the temperature is 106°C.
 

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Ingredients 4 persons
  • VENISON TARTARE
  • 300 g venison fillet
  • freshly ground black pepper
  • flake salt
  • fresh herbs: thyme and rosemary
  • butter for sautéing
  • 1 dl mayonnaise
  • 1 tablespoon teriyaki syrup
  • TO GARNISH
  • baby lettuce leaves
  • pickled wild mushrooms
  • pickled gherkins
  • TERIYAKI SYRUP
  • 150 ml Teriyaki marinade
  • generous 50 ml sugar.
Recipes. The Cook & Chef Institute