Venison tartare

Name: Venison tartare
Ingredients: 1 potato skin; 1 Pickle; Salt and pepper; 1 Egg; puffed black quinoa; truffle mayonnaise; arbequina olive oil; 100 g roe deer steak; 1 Shallot

Tartare of venison and potato cylinder with creamy egg yolk.

Ingredients

1potato skin

1Pickle

Salt and pepper

1Egg

puffed black quinoa

truffle mayonnaise

arbequina olive oil

100groe deer steak

1Shallot

Preparation

Cut the potato skin to the desired size. Fry the skin in oil at 180°C and immediately shape it into a cylinder after frying.
Cut the venison steak into tartare. Finely chop the shallot. Finely dice the pickle.
Season the tartare with the pickle, shallot, salt, pepper, and olive oil. Fill a piping bag with the tartare.
Cook an egg at 64°C for 75 minutes. Remove the yolk from the egg.
Fill the potato cylinders with venison tartare and place on the plate. Add the egg yolk. Spoon a little truffle mayonnaise next to it and finally add a scoop of puffed black quinoa and a sprig of mustard flower.