Venison tartare with pineapple in osmosis with rum, rocket and citronette

Preparation	40'
Difficulty	Easy
Game	Deer
Calories	300 - 400
Activity	Running M 29', F 40'
People	4

Ingredients

For the tartare

220 g venison fillet
20 g drained and chopped capers
20 g chopped small shallots
4 g chives (only soft part)
4 g fresh parsley (only green leaves)
1 egg yolk
Extra virgin olive oil to taste
ground black pepper and fine salt to taste
Worcestershire sauce to taste
dijon mustard to taste
tabasco to taste

For the pineapple in osmosis with rum

½ fresh ripe pineapple
60 g granulated sugar
120 g natural water
40 g aged/aromatic rum

For the vinaigrette

40 g lemon juice
70 g Extra Virgin Olive oil
Salt and pepper to taste

Kcal 326*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Clean the fillet from grease and any veins or tendons and chop the meat with the knife. Put in a medium bowl, finely chop all the aromas and add them to the meat, mixing well.
Season with oil, black pepper, salt, Worcestershire sauce, Dijon mustard and tabasco. Finally, tie by adding the egg yolk.
Store the mixture in the refrigerator.
Thoroughly clean the ripe pineapple and obtain regular 1x1cm cubes from the pulp.
Prepare a syrup with the water and sugar, let it cool and add the rum.
Place the rum-flavoured syrup and the cut fruit in a vacuum bag.
Conditioned at 99.99% and stored at a temperature of 0°C until the time of plating.
For citronette, combine all the ingredients in a mug and with an emulsified immersion minipimer.
Drain the pineapple cubes and drain thoroughly.
Clean the rocket leaves and select the most tender leaves. Divide the tartare mixture into 4 portions.
Place a 3-4 cm ring mold on a serving plate and with a spoon gently fill the mold with the tartare giving a regular shape. Decorate the tartare with pineapple cubes and rocket leaves.
Place the citronette in a bottle and drop it into the liquid nitrogen container.
With a perforated spoon collect the ice cream sauce and decorate the dish ready to be tasted.
You can serve the citronette by pouring it directly into liquid form on the plate.

Venison tartare with pineapple in osmosis with rum, rocket and citronette

Ingredients

Preparation

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