WILD GAME

RECIPE

MOOSE TARTAR

with jalapeño, onion, rye crisps and carrots

Aimpoint Moose Tartare Recipe

AIMPOINT
WILD GAME RECIPES

Created By The Swedish Chef Peter J. Skogström

Fallow-deer cooking with Peter Skogström, chef of the year 2006 and winner of the national competition Chef's Challenge 2015 in Sweden.

Read about the wild game cooking passion here.

INGREDIENTS

4 SERVINGS
1 lb /400 g elk, topside or prime rib
3 tbsp olive oil
  salt & pepper
  zest from 1 lemon
2 carrots colourful
1 red onion
2 tbsp white wine vinegar
1 tbsp olive oil, fruity
  salt & pepper
½ lb / 200 g rye bread
2 oz / 50 g butter
1 tsp chilli flakes
1 tsp oregano
1 tsp pink pepper
1 jalapeno
1 egg yolk
2 tsp Dijon mustard
¾ cup cooking oil
1 tbsp vinegar
4 oz / 100 g forest mushrooms, shaved
  deep-fried onion
  watercress
  salt and black pepper

PREPARATION

ELK
  1. Mince or chop the meat finely

  2. Put it on a plate. Season with salt, pepper, lemon zest and olive oil.

THE VEGETABLES
  1. Shave or cut the carrots finely,shred the onion and mix with vinegar,oil,salt and pepper

  2. Let rest for at least 5 min, then lay on the meat

EMULSION
  1. Burn the jalapeno and peel off the skin, remove the seeds and cut in pieces

  2. Mix egg yolk,mustard,vinegar and jalapeno

  3. Add the oil in a thin stream until thickened

  4. Season with salt and vinegar

  5. Fill into piping bag and apply on meat

RYE CRISPS
  1. Mix the rye bread coarsely

  2. Fry crispy in a pan with butter and spices & season with salt

  3. Arrange on plate and garnish with shaved mushrooms, fried onion and watercress

Aimpoint Moose Tartare Recipe