Deertaco with pumpkin and mustard 🦌
Manuel HoferAlmost 5 years ago
2 portions
- Advanced
Deer Tatar
100 g
Deer haunch5 g
Chives20 g
Pickled mustard seeds20 g
Pumpkinseed oilLongpepper
Salt to taste
Pickled Mustard Seeds
100 g
Apple vinegar60 g
Water80 g
Sugar5 g
Salt50 g
Mustard seedsMarinated Pumpkin
Pumpkinseed Emulsion
Deer Tatar Preparation
STEP 1
Cut the deer into small cubes.
STEP 2
Cut the chives very finely and add them to the deer.
STEP 3
Grate some Longpepper into the tatar.
STEP 4
Add the rest of the ingredients and season to taste.
Pickled Mustard Seeds Preparation
STEP 1
Blanch the mustard seeds once to get rid of the bitter taste.
STEP 2
Boil everything together and let the mustard seeds set in the marinade for at least 1 hour.
Marinated Pumpkin Preparation
STEP 1
Cut the pumpkin on a mandoline into thin slices.
STEP 2
Cut it out with a very small round cutter.
STEP 3
Make a small cut in the middle of the pumpkin rounds.
STEP 4
Marinate it with the rest of the ingredients.
STEP 5
Twist it around your fingers to create small cones.
Pumpkinseed Emulsion Preparation
STEP 1
Mix everything except the oil.
STEP 2
Slowly drip the oil into the egg yolk mixture.
STEP 3
Ensure that the emulsion remains intact.
Finishing
STEP 1
Fill the hazelnut tacocrisps with the tatar.
STEP 2
Pipe some dots of the pumpkinseed emulsion on top.
STEP 3
Add the marinated pumpkin and the mustard seeds.
STEP 4
Garnish with some wild herbs like oxalis and yarrow.
SeasonAutumn
- Dish
- Meat dish
- French
- High-Protein
