This recipe is part of the One big recipe: Fusion Dinner Delight [1]
Servings: 4
Ease of Preparation: Medium
Ingredients
- 2 taro roots, peeled and sliced thin on a mandolin
- Non stick spray
- Salt
- 14 ounces (397 g) venison loin, well chilled
- 2 tablespoons (30 ml) capers
- 2 anchovy fillets, finely diced
- 1 shallot, finely diced
- 1 gherkin, finely diced
- 1 teaspoon (5 ml) Worcestershire sauce
- ⅛ teaspoon (0.75 ml) Urfa chili flakes
- 1 tablespoon (15 ml) mayonnaise
- 1 teaspoon (5 ml) whole grain mustard
Method
- Preheat oven 375 F (190 C)
- Cover a baking tray in foil and coat with non-stick spray. Lay the taro slices out on the tray in a single layer (you may need more than one tray or cook in batches).
- Bake until crisp and browned in spots, 20-25 minutes.
- Season with salt immediately after removing from the oven and allow to cool to room temperature.
- Chop the venison into a fine dice using a very sharp knife. Transfer into a bowl and return to the refrigerator until well chilled, at least 15 minutes.
- Add the capers, anchovy, shallot, gherkin, Worcestershire, Urfa chili, mayonnaise, and mustard to the venison. Mix gently with a spatula to evenly incorporate all the ingredients.
- Place a ring mold on a chilled plate. Gently spoon the tartare into the mold and press down lightly with an offset spatula. Carefully remove the mold and serve immediately with taro chips alongside.