Norma ECOSTRIKE .308 Winchester 165gr
Range
Wound Channel
Penetration
Stopping power
Recipe: Fried roe deer tartare
A classic with a wild twist. Fried beef tartare served with fresh grated horseradish, capers and egg yolk on top of a butter fried piece of bread. This is one of the perfect choices for a wild weekdays. It takes less than 30 minutes to cook
This is what you need:
Serve 2
For the meat:
- 300 g. minced roe deer (or other deer)
- 1 egg
- 1 tbsp. capers, roughly chopped
- 1 tbsp. butter
- 2 slice good bread
- Salt and freshly ground pepper
For the topping:
- 2 egg yolk
- 2 tbsp. capers, roughly chopped
- 1/2 red onion, finely chopped
- 100 g. pickled beetroot
- 2 tbsp. freshly grated horseradish
- 2 tbsp. butter
- Salt and freshly ground pepper
Here’s how you do it:
In a bowl mix all ingredients for the meat. Shape two steaks and fry in butter on a frying pan.
Meanwhile prepare the topping. Fry 2 slices of bread in 1 tbsp. butter on a frying pan. Until crispy brown. Serve slice of bread, add steak and topping. Add 1 egg yolk on top of each serving.
Happy Hunting & Happy Cooking!
Text and photo: Mette Karin Petersen
