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
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160 g roe deer loin
20 g cucumber
2 egg yolks
1 big beetroot
1 spring onion
30 g cauliflower
1 daikon radish
10 ml olive oil
20 ml red wine vinegar
20 g brown sugar
20 g spicy mayonnaise
salt and pepper
mache lettuce for decoration
First, we need to clean the meat. Remove the membranes and excess fat, cut into small dices and cool it down in the fridge.
Peel the beetroot – it’s definitely better with gloves on – and grate it coarsely. In this recipe, we will only use it for colouring, you can eat the whole thing later. Put it into a pot, add 100 ml of water, vinegar and sugar. Cook for about 3 minutes. Strain the liquid and pour it over the veggies that you want to marinate: we chose radishes and daikon cut into slices. Let them cool down.
Place the egg yolk carefully on some baking paper and smoke them in a suitable container. We have Aladin smoking gun, but there are also other ways, so it depends on you. Repeat at least once more, so that the egg yolks absorb as much smoke as possible.
Cut the cucumber (leave a small piece aside) and spring onion into super thin slices and put them into very cold water: they will twist into nice shapes. Dice the remaining cucumber and daikon. Cut the top cauliflower parts into little “roses”.
Mix the meat with olive oil, season to taste and shape it with a mould. Move the egg yolk slowly on the meat, add salt, veggies and mayonnaise. Decorate with salad leaves (we used mache) and you are ready to serve. Enjoy!