Tahr-Tare
Prep time:
Cook time:
Serves: 4 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Total time: 10 minutes
- Serves: 4 People
Ingredients
- 250g Trimmed Tahr backstrap, (or other game vension or chamois)
- Ciabatta loaf
- 2 Tbsp Shallots
- 2 Tbsp Baby capers
- 2 Tsp Dijon mustard
- 2 Tbsp Cornichons
- 2 Tbsp Flat leaf parsley
- 2 Tbsp Worcestershire
- 1 Tbsp Tabasco
- Extra virgin olive oil
- 1 Egg yolk
- Mayo
Method
- 1)
Thinly slice ciabatta loaf and toast in a pan or over the grill until nice and crispy with some char marks for flavour and set to one side.
- 2)
Trim and finely dice back strap and place into a bowl with, two tablespoons finely dice shallot, two tablespoon baby capers and a drizzle of the pickling liquid, two teaspoons Dijon mustard, two tablespoon diced cornichons, two tablespoons finely chopped flat leaf parsley, two tablespoons Worcestershire sauce, one tablespoon tabasco sauce (option can do more or less), generous drizzle of extra virgin olive oil and one egg yolk. Stir with a spoon gently to combine all the ingredients
- 3)
Serve immediately on the ciabatta. Option to add some mayo on the toast before topping with the tartare.
