Thomas Gstettenbauer is the head of Wild-Berghof Buchet. He serves wonderfully refined dishes from local game. Here, he shares his recipe for tartare of young venison and potatoes.
Tartare with potatoes
Thomas Gstettenbauer is the third generation to run Wild-Berghof Buchet. His farm is located in the middle of the game park on the edge of the Bavarian Forest. He serves game dishes that he enriches with regional herbs. He likes to pass on his knowledge in courses and teaches participants to show the proper respect for nature, the forest and, above all, for animals. Here, he tells us his recipe for tartare of young venison and potatoes – for you to try at home.
Indrigents for 4 persons
For the potatoes:
- 300 g waxy potatoes
- 1 tsp oil
- Salt, pepper, caraway
For the tartare:
- 500 g young venison
- 1 shallot
- 3 anchovy fillets (in oil, drained)
- 1 small pickle
- 1 tsp capers
- 2 tsp tomato ketchup
- 2 tsp hot mustard
- 2 pinches paprika powder (sweet)
- Mild chilli salt
- Sugar
For the sauce:
- 100 g créme fraiche
- 2 tablespoons milk
- 1 squeeze lemon juice
- 1 tsp grated, untreated lemon zest
- Mild chilli salt
- 1 tablespoon chive rolls
For the decoration (optional): quail eggs, caper apples
Preparations
Step 1
Peel the potatoes and put them on to boil as salted potatoes. After approx. 20 minutes, toss in 1 tsp oil with caraway, salt and pepper (to taste).
Step 2
Cut the young venison loin into small cubes or put through a meat grinder.
Step 3
Mix the meat with a finely diced shallot, a diced pickled gherkin, 3 anchovy fillets and 1 teaspoon of capers. Add 2 tsp tomato ketchup and 2 tsp mustard (rather gently) and season to taste.
Step 4
Mix in the chilli salt, paprika powder and sugar (sparingly) and arrange in ring form.
Step 5
For the sauce, mix 100 g créme fraîche with 2 tbsp. milk, 1 squeeze lemon juice and 1 tsp. grated lemon zest, and season with chilli salt and 1 tbsp. chives. If you like, decorate with halved caper apples and a sliced hard-boiled (quail) egg.
