Tartare is the absolute essence of Czech cuisine. A complete Czech man has to be able to mix a great tartare, right? Preferably with one hand only and tons of condiments including ketchup, of course. Personally, I am much happier when somebody does the job for me. This time, Jan prepared a venison version full of colours. Nom!Reference: Oh my chef
This recipe is a great example of using chocolate in savoury dishes – it is absolutely perfect with venison. When I worked in London, we used to serve it with chestnut purée, morels and salsify chips, which is also great. My recipe is a little less expensive and also a bit easier. Give it a try, you will love it! Oh my chef
It seems to me that venison is usually lacking on the Czech table, although in our home kitchen is quite the opposite. We take all the venison from Windsor Enterprise (you can buy their products in specialized stores with organic and farm-to-table products).