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Venison Tartare

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Venison Tartare

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Ingredients

Adjust Servings:
160 grams chopped venison meat 40 g each person
Sour cream 48%
1/2 small spoon Dijon Mustard
100 grams Kale
12 pickled gooseberries
40 grams pumpkin seeds
2 spoons Ramson oil
cress

Head Chef Jonas Mikkelsen of Michelin-star rated Frederiksminde Hotel shares his amazing venison tartare recipe with gooseberries, kale and cress.

  • 10 min
  • Serves 4
  • Medium

Ingredients

Directions

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How To Make Venison Tartare

1. Mix the venison meat with Ramson oil, mustard, sour cream and salt.

2. Fry the kale in a hot pan and cool it down.

3. Place the mixed tartare in a plate and garnish with gooseberries, kale and cress on the top.

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Enjoy the original venison tartar dish prepared by Chef Jonas Mikkelsen at Hotel Frederiksminde in the Danish countryside.

Hotel Frederiksminde
Hotel Frederiksminde

Jonas Mikkelsen

Headchef and partner, Jonas Mikkelsen has a past on both Kommandanten and Svinkløv Badehotel. He is recognized by food critics around the country as one of Denmark’s greatest talents. This is seen by top recommendations from the three largest newspapers of Denmark, and by more than one nomination for ‘dish of the year’ – an award which became his in 2012.

In the ‘2012 Nordic Challenge’, a competition for the greatest chefs of the North, he came out victorious.

In 2016 his kitchen was awarded the highly craved Michelin star.

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