VENISON TARTARE, ASPARAGUS PUREE, RICOTTA AND ROCKET SALAD

For the tartare:

• Use a sharp knife to cut the Venison tenderloin meat into cubes, add the onion, the capers (previously washed and squeezed)  and the anchovy fillets finely chopped.
• Season with Worchester sauce, soy sauce, extra virgin olive oil, salt and pepper. Keep in the fridge.

For the ricotta:

• In a bowl combine the ricotta cheese, salt, pepper and extra virgin olive oil.

For the asparagus puree:

• Clean and cut the asparagus and add the potatoes cut into cubes (previously stir-fried with the chopped shallot).
• Add the broth and cook on a low heat. Blend and season with salt.
• Pour the asparagus puree into a serving dish, add the ricotta, the Venison tartare and garnish with the rocket  leaves.