Savory Venison Tartare Delight

1Start by preparing the venison tartare. In a mixing bowl, combine the finely diced venison, chopped shallot (1 small), capers (1 tablespoon), Dijon mustard (1 tablespoon), Worcestershire sauce (1 tablespoon), egg yolk (1), salt, and black pepper. Mix gently until all ingredients are well incorporated.

2Drizzle in the olive oil (1 tablespoon) and mix again until the mixture is cohesive. Taste and adjust seasoning if necessary. Cover the bowl with plastic wrap and refrigerate while you prepare the sauces.

3For the Parmesan sauce, in a small saucepan, combine the heavy cream (100 ml) and grated Parmesan cheese (50 g) over low heat. Stir continuously until the cheese is melted and the sauce is smooth. Add lemon juice (1 tablespoon) and season with salt and pepper to taste. Remove from heat and keep warm.

4To make the wild berry gel, in a blender, combine the mixed wild berries (150 g), honey (2 tablespoons), and balsamic vinegar (1 teaspoon). Blend until smooth. Strain the mixture through a fine sieve to remove the seeds and achieve a gel-like consistency. Set aside.

5To plate the dish, use a ring mold to shape the venison tartare on the center of each plate. Carefully remove the mold to maintain the shape. Drizzle the warm Parmesan sauce around the tartare and spoon the wild berry gel on top or beside it.

6Garnish with fresh herbs for a pop of color and flavor. Serve immediately and enjoy your luxurious Savory Venison Tartare Delight!