This dish will be available at Coal Cellar + Grill throughout August as part of its Winter Food and Wine Series.
Preparation time: 20 minutes
100g of venison sirloin
20g seeded mustard
1g black pepper, ground
1 cornichon (or more if desired)
¼ lemon juice
1 baguette for croutons
1 egg yolk (optional)
1 handful chervil
Pre-heat oven to 180C.
Finely chop the venison sirloin. Mince shallots, capers and chives.
Mix venison sirloin, seeded mustard, shallots, capers, chives and cornichon in a bowl, and season to taste with salt and pepper.
Take baguette, slice thinly and drizzle with oil. Cook in oven at 180C for 8 minutes.
Plate using a ring cutter and filling it with the tartare mixture. Place crispy baguette croutons to the side and garnish with chervil.
If you would like, serve with an egg yolk (keeping in mind that raw eggs can pose a risk of salmonella). Coal Cellar + Grill chefs cook their eggs sous vide to a 65-degree temperature.
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