Muntjac deer tartar

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The Chef Book

  • Yield: 8 Servings


  • 1 muntjac saddle
  • 50 g cornichons
  • 50 g diced capers
  • 75 g confit shallots
  • Dijon mustard
  • Tomato ketchup
  • Tabasco
  • Worcester sauce
Beetroot marinade
  • 500 ml pommace oil
  • 50 ml white wine vinegar
  • 5 g salt
  • 15 g caster sugar
  • 50 ml honey
  • ½ bunch of thyme
  • 1 clove garlic
  • 1 beetroot
  • Cabernet Sauvignon vinegar, to taste
  • Olive oil, to taste
How to Make It
  1. Ensure the muntjac saddles have been hung for 3-4 days after delivery to allow the meat to develop in flavour.
  2. When needed take the loin and the fillets of the saddle bone, discard for stock.
  3. Trim all sinew and skin from the saddles leaving pure lean meat.
  4. Slice the meat at an angle across the loin and fillet leaving thin disks of meat.
  5. Then turn and chop not to fine with a sharp knife.
  6. In a bowl mix with brunoise cornichons, diced capers and confit shallots.
  7. Season and set aside.
  8. Beetroot marina de
  9. Remove all excess meat from the neck and other bones of the carcass. Set aside for the shepherd’s pie. Chop the bones, and roast them with thyme and banana shallot.
  10. De-glaze using chicken stock. Cook for 45 minutes in a pressure cooker. Pass through a chinoix and reduce to the desired consistency.
  11. Egg sauce
  12. Cook the eggs whole at 64°C for 1 hour 40 minutes.
  13. Peel the eggs and separate the yolk and the white.
  14. Drain off excess water from the whites.
  15. Blitz the whites with olive oil to taste.
  16. Fold in the blitzed egg yolks.
  17. Season with salt and pepper and sherry vinegar to taste.
  18. Seed and nut mix
  19. Toast the pumpkin, coriander and sesame seeds in large pan and deglaze with little soy sauce.
  20. Season the hazelnuts with salt and sugar and then dry.
  21. Sourdough or rye bread wafers
  22. Wrap and freeze in freezer.
  23. When frozen, thinly slice on to grease proof paper and brush with olive oil.
  24. Dehydrate in a hot plate or bake to crisp.

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