Recipe: Fried roe deer tartare

A classic with a wild twist. Fried beef tartare served with fresh grated horseradish, capers and egg yolk on top of a butter fried piece of bread. This is one of the perfect choices for a wild weekdays. It takes less than 30 minutes to cook

This is what you need:

Serve 2

For the meat:
- 300 g. minced roe deer (or other deer)
- 1 egg
- 1 tbsp. capers, roughly chopped
- 1 tbsp. butter
- 2 slice good bread
- Salt and freshly ground pepper

For the topping:
- 2 egg yolk
- 2 tbsp. capers, roughly chopped
- 1/2 red onion, finely chopped
- 100 g. pickled beetroot
- 2 tbsp. freshly grated horseradish
- 2 tbsp. butter
- Salt and freshly ground pepper

Here’s how you do it:

In a bowl mix all ingredients for the meat. Shape two steaks and fry in butter on a frying pan.

Meanwhile prepare the topping. Fry 2 slices of bread in 1 tbsp. butter on a frying pan. Until crispy brown. Serve slice of bread, add steak and topping. Add 1 egg yolk on top of each serving.

Happy Hunting & Happy Cooking!

Text and photo: Mette Karin Petersen

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