Lightly roasted venison tartare with teriyaki mayonnaise
1.00 h
4 raciones
Difficulty:
Media
Ingredients
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.
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
- Combine the mayonnaise and teriyaki syrup. Check the flavour.
- Use as sauce for the venison tartare.
To garnish:
- 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.
- Decorate with pickled vegetables and a few drops of teriyaki mayonnaise.
Teriyaki syrup
- 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.
