ELK TARTARE
Ingredients
G 450 (1 pound) Elk meat
N 1 small shallot, minced
G 30 (N 2 tbsp) minced drained capers
mL 15 (N 2 tbsp) grainy mustard
N 8 sprigs fresh flat-leaf parsley, chopped
mL 2 (1⁄2 tsp) kosher salt
N 4 quail egg yolks
Hot sauce and Worcestershire sauce to taste (few dashes of each)
Flaky sea salt and freshly cracked black pepper to taste
Fresh artisanal bread or toast
Shaved radish, pickles and chives for garnish (optional)
Preparation
- Trim away any fat and silver skin from the outside of the heart. Cut the heart in half lengthwise and cut out and discard any veins or tendons. Dice the cleaned heart meat into 1⁄8-inch (3 mm) cubes and place in a medium bowl.
- Add the shallot, capers, mustard, parsley, and a few splashes each of hot sauce and Worcestershire. Add the kosher salt and pepper to taste. Mix until well combined.
- Divide the mixture into 4 portions. Place a 3.5- to 4-inch (9 to 10 cm) ring mould on a chilled plate and, using a spoon, gently pack the mould with the tartare.
- Make a small well in the centre of the formed tartare and place a quail egg yolk in the well. Season the yolk with flaky sea salt and freshly cracked pepper.
- Remove the ring mould. Repeat to assemble the remaining tartares. Serve with fresh artisanal bread or toast.
Other
ChefMichael Hunter
Wine CouplingFranciacorta Brut Rosè DOCG
Other Info Eating your harvest raw or in a tartare is a great way to truly taste the meat’s delicate authentic flavour. For safety proper care must be taken upon harvesting your kill to ensure to it cleaned properly and chilled as quickly as possible. Kcal 192* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
