Preview

Juniper berries deer tartar, ungava gin nordic fruits marmelade

Beef

Tartare de cerf aux baies de Genièvre, marmelade de fruits nordiques au gin Ungava

Ingredients

Recipe for 4 persons

Tartar

300 Gr

Venaison

1 Unit(s)

French shallot

2 Tbsp

Capers

10 Sprig(s)

Chives

1 Tbsp

Wholegrain mustard

1 Tbsp

Red wine vinegar

4 Berries

Juniper berries

Jam

3 Tbsp

Sea-buckthorn

3 Tbsp

Frozen cranberry

2 Tbsp

Sugar

2 Tbsp

Ungava gin

Garnish

4 Slice(s)

Country bread

4 Pinch(es)

Micro mesclun

Preparation time: 30 min

Preheat your Oven at 400 °F

Prep

Cut the deer in small cubes and keep it in the fridge.

Finely chop the shallot, the chive and the capers.

With a mortar and pestle, make a powder off the juniper berries.
Tartar

In a bowl, put all the necessary ingredients for the tartar.

Add a pinch of "fleur de sel", some freshly ground pepper and about a table spoon of vegetable oil.

Mix, taste and adjust the seasoning if necessary.
Bread

Place the slices of bread on a baking tray.

Drizzle some olive oil on the bread and place in the oven for about 8 minutes.
Jam

Mix all the ingredients in a pan and cook on low heat for 8 to 10 minutes.

Remove from the heat when you get the desired texture.
Plating

Dress the tartar in a ring mould on the plate of your choice. Remove the ring mould.

Place a toast of bread and a bit of jam here and there around the tartar.

Decorate with some sprouts and some lettuce.