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Epicurious

Tartare of Venison

By Waldorf Astoria
This image may contain Art Pottery Porcelain Food and Plant

Lemon geranium, Pickled Tulip Bulb, Red Cabbage, Pickled Amsterdam Onions, Black Pudding, Lovage

Recipe information

  • Yield

    4 servings

Ingredients

Venison Tartare

200g Venison Rump
3 leaves Lovage
Olive Oil
Nutmeg
1/4 Red Cabbage
4x Amsterdamse Ui
4x Pickled Tulip Bulb

Cream of Lemon Geranium

50g Lemon Geranium
50g Mayonaise
50g Whole Yoghurt

Black Pudding Dressing

50g Black Pudding
50g Chicken Stock
25g Sunflower Oil
5g Sherry Vinegar
5g Sushi Vinegar
Lime Juice

Preparation

  1. Black Pudding Dressing

    Step 1

    Put all the ingredients for the Black Pudding Dressing into a blender and blend until it is a fine consistency. Afterwards, pass through a fine sieve.

  2. Cream of Lemon Geranium

    Step 2

    Finely chop the lemon geranium and mix with the yoghurt. Let marinate for 24 hours. Blend the yoghurt and pass through a fine sieve. Afterwards, mix with the mayonnaise.

  3. Venison Tartare

    Step 3

    Using a sharp knife, finely chop the Venison into a tartare and season with salt, olive oil en freshly grated nutmeg. Finely chop the lovage and mix with the tartare.

    Step 4

    Finely chop the Red Cabbage and season with a dash of Black Pudding Dressing.

    Step 5

    Cut the pickled tulip bulb and the Amsterdam onion into a shell shape, season with olive oil.

TagsVenisonMeatYogurtDairyRed CabbageCabbageLeafy GreensVegetableStarterNo-CookBlenderEpicurious
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