WILD GAME
RECIPE
MOOSE TARTAR
with jalapeño, onion, rye crisps and carrots
AIMPOINT
WILD GAME RECIPES
Created By The Swedish Chef Peter J. Skogström
Moose Tartar 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
-
Mince or chop the meat finely
-
Put it on a plate. Season with salt, pepper, lemon zest and olive oil.
THE VEGETABLES
-
Shave or cut the carrots finely,shred the onion and mix with vinegar,oil,salt and pepper
-
Let rest for at least 5 min, then lay on the meat
EMULSION
-
Burn the jalapeno and peel off the skin, remove the seeds and cut in pieces
-
Mix egg yolk,mustard,vinegar and jalapeno
-
Add the oil in a thin stream until thickened
-
Season with salt and vinegar
-
Fill into piping bag and apply on meat
RYE CRISPS
-
Mix the rye bread coarsely
-
Fry crispy in a pan with butter and spices & season with salt
-
Arrange on plate and garnish with shaved mushrooms, fried onion and watercress
