Venison tenderloin tartare

Name: Venison tenderloin tartare
Ingredients: 50 g Sugar; 75 ml Saké; 100 ml Soy sauce; 1 units.items Chili pepper; 4 units.items Egg yolks; 250 g Mixed wild mushrooms; 250 g Butter; Salt; Pepper; 1 Lemon juice; 1 Olive oil; 500 g Venison muscle (finely chopped); 2 units.items Egg yolks; 1 units.items Clove of garlic (finely chopped); 1 Finely chopped chipotle pepper; 1 Dijon mustard; 2 Finely chopped shallot; 1 Finely chopped parsley; Black pepper and salt

Venison tartare with wild mushrooms and pickled egg yolk.The venison tenderloin consists, practically speaking, of three parts that are separated from each other. It is nice to cut the clean parts into, for example, medallions. Do not throw away the trimmings, as they are perfect for use in, for example, tartare.

Ingredients

50gSugar

75mlSaké

100mlSoy sauce

1units.itemsChili pepper

4units.itemsEgg yolks

250gMixed wild mushrooms

250gButter

Salt

Pepper

1Lemon juice

1Olive oil

500gVenison muscle (finely chopped)

2units.itemsEgg yolks

1units.itemsClove of garlic (finely chopped)

1Finely chopped chipotle pepper

1Dijon mustard

2Finely chopped shallot

1Finely chopped parsley

Black pepper and salt

Preparation

Blend the chili pepper, soy sauce, sake, and sugar with a blender.
Separate the egg yolks. Place the egg yolks in a small container and pour the pickling mixture over them.
Cover and let pickle for 2-3 hours.

Finely chop the mushrooms into a duxelles.
Heat the butter in a heavy-bottomed pan together with the pepper.
Add the mushrooms and cook them slowly, stirring regularly.
When the mushrooms start to stick, stir and scrape the bottom of the pan to ensure the mixture caramelizes but does not burn.
Add salt to taste and set aside.