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Venison tartare with duck liver

Venison tartare with duck liver, sweet and sour red onion gel, crispy red cabbage, onion and black garlic cream, and wild boar coppa.

This recipe is presented during the Chef's Table wild & poultry at the Horeca Event at HANOS Apeldoorn on September 26, 2023.

Ingredients

1kgvenison topside
2units.itemsbanana shallot
10gChives
8gFlat-leaf parsley
30gTruffle tapenade
extra virgin olive oil
Pepper and salt

1kgOnions
600mlVegetable stock
6units.itemsBlack garlic cloves
100mlCooking cream

4units.itemsRed onion
4units.itemsGarlic cloves
250mlWater
250mlWhite wine vinegar
200gSugar
3gAgar

1units.itemsFicelle duck liver 20%

200gCooked red beetroot
100mlSushi vinegar

1sliced red cabbage
1lWater
200mlRaspberry vinegar
1Cinnamon stick
Salt

Preparation

  1. Freeze the meat for about 30 minutes.
  2. Cut the meat as finely as possible.
  3. Finely chop the banana shallot and blanch it once.
  4. Chop the parsley and chives very finely.
  5. Mix the meat with all the ingredients and season with salt and pepper.

  1.  

  1. Cut the onions into half rings.
  2. Slice the garlic and put it together with the water, vinegar, and sugar in a saucepan.
  3. Bring to a boil and pour this over the red onions.
  4. Cover and chill for one day.
  5. Take 400 ml of the onion liquid and add the agar.
  6. Bring to a boil and cool down.
  7. Blend the set onion mixture until smooth and put it in a squeeze bottle.

  1. Let the roll of duck liver melt under the lamp.
  2. Pipe the mixture into small spherical molds.
  3. Let it set and unmold the duck liver shells.

  1. Bring the water, vinegar, salt, and cinnamon to a boil.
  2. Blanch the red cabbage in this until cooked.
  3. Drain the red cabbage and let it cool on a cloth.
  4. Then dry the cabbage completely crispy with some powdered sugar in the dehydrator.