Cervena venison tataki with pistachio and cucumber
- Tataki
- 300 g Cervena Venison fillet
- 100 g pistachio nuts very finely chopped
- 1 egg white whipped
- olive oil
- Lime sugar
- 210 g sugar
- 20 g egg white
- 15 g lime juice
- 5 drops citric acid
- 3 drops lime oil
- 2.5 g salt
- To serve
- 1 red chili
- ¼ cup coriander leaves
- 25 g pistachio nuts toasted
- 1 cucumber
- Soy mayo sauce
- ½ cup Mayonnaise
- soy sauce
- 1 lime
Cervena venison
Cut the Cervena venison filet in half lengthways. Heat a pan and rub oil into the venison. When the pan is hot fry the venison on all sides quickly to color the venison but leave it raw inside. Brush on a layer of the egg white and then roll it through the pistachio nuts.
Wrap the venison first in baking paper then tightly in cling film and lightly freeze to make it easier to cut.
Lime sugar
Mix together all ingredients and whip into a white creamy consistency. Place small drops onto baking paper and dry at 49°C for 12 hours or in an oven at 80°C for 3 hours. Store in an airtight container.
To serve
Peel and de-seed cucumber and cut into equally sized batons 2.5 cm long. Season mayonnaise with a few drops of soy sauce and lime juice to taste. Place small dots of mayonnaise on the serving platter and place thin slices of venison on each one. Place more mayonnaise on top of each slice and top with a shard of lime sugar. Place cucumber and wedges of lime around the plate. Decorate with toasted pistachios, lime, coriander leaf and diced chili.
Servings4people
INGREDIENTS
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Cervena venison Cut the Cervena venison filet in half lengthways. Heat a pan and rub oil into the venison. When the pan is hot fry the venison on all sides quickly to color the venison but leave it raw inside. Brush on a layer of the egg white and then roll it through the pistachio nuts. Wrap the venison first in baking paper then tightly in cling film and lightly freeze to make it easier to cut. Lime sugar Mix together all ingredients and whip into a white creamy consistency. Place small drops onto baking paper and dry at 49°C for 12 hours or in an oven at 80°C for 3 hours. Store in an airtight container. To serve Peel and de-seed cucumber and cut into equally sized batons 2.5 cm long. Season mayonnaise with a few drops of soy sauce and lime juice to taste. Place small dots of mayonnaise on the serving platter and place thin slices of venison on each one. Place more mayonnaise on top of each slice and top with a shard of lime sugar. Place cucumber and wedges of lime around the plate. Decorate with toasted pistachios, lime, coriander leaf and diced chili. |
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