Venison tartare with walnut ketchup, pine oil and mushrooms
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Ingredients
Store Cupboard
- 51 tbsp of dark brown sugar
- 3 tsp Dijon mustard
- 1 tbsp of heather honey
- 1 egg yolk
- 50g of light brown sugar
- 50g of charcoal, block form
Spices & Dried Herbs
Fruit & Vegetables
Oils & Vinegars
- distilled malt vinegar
- 400ml of rapeseed oil
- 1 tbsp of beer vinegar
- 200ml of extra virgin olive oil
Speciality Ingredients
- 50g of Douglas fir pine needles, dried
- 1 tbsp of mushroom powder