Venison Tartare with Kumara Chips & Horseradish Cream

Name: Venison Tartare with Kumara Chips & Horseradish Cream
Cuisine: New Zealand
Ingredients: 600 g Fresh venison tenderloin (finely diced); 600 g Kumara (thinly sliced); 2 Shallots (finely chopped); 2 tbsp Capers (chopped); 2 tbsp Cornichons (chopped); 1 tbsp Dijon mustard; 100 g Horseradish cream; 3 tbsp Olive oil; 4 Egg yolk (optional); to taste Salt & pepper

A recipe from New Zealand.

🇳🇿 New ZealandvenisontartarekumarachipshorseradishcreamhighProteinfancyspecialrawNoCookantiInflammatory

Venison Tartare with Kumara Chips & Horseradish Cream

Nutrition (per serving)

420Calories

48 gProtein

24 gCarbs

22 gFat

4 gSugar

900 mgSalt

Ingredients

600 g Fresh venison tenderloin (finely diced)
600 g Kumara (thinly sliced)
2 Shallots (finely chopped)
2 tbsp Capers (chopped)
2 tbsp Cornichons (chopped)
1 tbsp Dijon mustard
100 g Horseradish cream
3 tbsp Olive oil
4 Egg yolk (optional)
to taste Salt & pepper

Method

Deep-fry kumara slices in hot oil 2–3 min until crisp chips. Drain and salt.
Mix diced venison with shallots, capers, cornichons, mustard, oil, salt & pepper. Shape into rounds using ring mold.
Top each tartare with egg yolk if using.
Serve with kumara chips and dollop of horseradish cream – raw, elegant NZ venison tartare with crispy kumara and spicy horseradish.