Deertaco with pumpkin and mustard 🦌

Cut the deer into small cubes.

Cut the chives very finely and add them to the deer.

Grate some Longpepper into the tatar.

Add the rest of the ingredients and season to taste.

Blanch the mustard seeds once to get rid of the bitter taste.

Boil everything together and let the mustard seeds set in the marinade for at least 1 hour.

Cut the pumpkin on a mandoline into thin slices.

Cut it out with a very small round cutter.

Make a small cut in the middle of the pumpkin rounds.

Marinate it with the rest of the ingredients.

Twist it around your fingers to create small cones.

Mix everything except the oil.

Slowly drip the oil into the egg yolk mixture.

Ensure that the emulsion remains intact.

Fill the hazelnut tacocrisps with the tatar.

Pipe some dots of the pumpkinseed emulsion on top.

Add the marinated pumpkin and the mustard seeds.

Garnish with some wild herbs like oxalis and yarrow.