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Ingredients of Deer tartar

It's of Pickled chanterelles.
It's 100 ml of water.
It's 100 ml of vinegar normal or apple vinegar.
Prepare 50 g of sugar.
It's 2 of bay leaf.
You need 10 of pepper.
You need 10 of allspice.
It's of Salt.
Prepare of Egg yolk gel.
You need 10 of eggs.
It's of Salt.
You need of Mayonnaise.
You need 50 g of egg yolk.
It's 35 g of Dijon mustard.
It's 15 g of vine vinegar.
You need of Lemon juice.
Prepare 300 ml of oil.
Prepare of Salt and pepper.
You need of Truffel or you vám use truffel oil.
Prepare of Flat bread.
You need 250 g of flour.
You need 10 g of yeast.
It's 50 g of oliv oil.
It's 125 g of water.
Prepare of Salt.
Prepare 300 g of venison tenderloin.
Prepare 1 of shallot.
Prepare of Raspberry vinegar.
You need of Salt and paper.
Prepare of Truffle oil or olive oil.
It's 80 g of nuts.

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Deer tartar instructions

Pickled chanterelles - boil the mushrooms in boiling water and then cool. put the other ingredients in the pot and cook for 5 minutes, then strain through a sieve. when the pour cools down, put mushrooms in it and let it marinate for at least 1 hour.
Egg yolk gel - eggs are made in sous vide at 53 degrees 3 hours. then we gobble the protein and glaze it. Put the yolk in a sieve and sieve, finally add salt and allow to cool.
Flat bread - Mix all ingredients into a smooth dough. Let it rest for a while and then roll it into a pancake, rub it with egg and sprinkle with sesame. Bake in the oven at 180 degrees until golden brown (20 minutes).
Chop the meat finely, add shallots, raspberry vinegar, oil, salt and pepper and then you can swear according to yourself, the ingredients can also be changed.

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