Tartaar van hertenfilet NZ, _web_1

Recipe Caruso Gianni, Lucana.


200g New Zealand venison fillet

50 g Italian (Bronte) pistachios

10 cl rosemary oil

1 red pepper

parmesan flakes

1 sprig parsley

One branch wild fennel

salt and pepper

2 teaspoons of piment d’Espelette

sugar syrup


Grill the peppers whole, they dispose of the shell, chaste, grinder and mix with the piment d’Espelette. Grind them finely and add the sugar syrup. Let rest 24 hours in freezer. Cut the deer fillet into small pieces, mix with the rosemary oil, Parmesan shavings, chopped parsley, crushed pistachios, salt and pepper. Place the ring and fill with the tartare, press gently. Put a scoop of sorbet paprika and some wild fennel on top.