Venison tartare with Meaux mustard ice cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Venison tartare:

150 g venison fillet
20 g shallots
hazelnut oil
olive oil
salt
pepper

Meaux mustard ice cream:

500 g milk
85 g egg yolk
40 g sugar
50 g mild mustard
50 g Dijon mustard
50 g Meaux mustard
7 g white wine vinegar
4 g fleur de sel

Bread crisps:

180 g bread slices
2.5 g xanthan gum
165 g dark beer
165 g water
165 g milk

Mustard seed caviar:

50 g water
350 g apple cider vinegar
2 g salt
75 g sugar
225 g mustard seeds, whole

Recipe preparation

Venison tartare:

(1) Finely chop the shallots.
(2) Cut the meat into pieces, place in a Pacossier® beaker and chop once with the Coupe Set knife at normal pressure and season with the remaining ingredients.

Pacojet tip: For a perfect result, the meat should be well chilled before chopping.

Meaux mustard ice cream:

(1) Boil the milk with the egg yolk and sugar until it turns pink (85°C) and cool down. Mix with all the remaining ingredients, season with salt and white wine vinegar and pour into a Pacossier® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) If necessary, pacotize® twice at normal pressure.

Bread crisps:

(1) Cut the bread into cubes and fill into a Pacossier® beaker with the remaining ingredients.
(2) Close with lid, label and freeze at -20 °C for at least 24 hours.
(3) If necessary, pacotize® 3 times at normal pressure. Heat the mixture in a pan while stirring until it has thickened slightly. Then spread between two Silpat mats and bake at 145°C for approx. 25-30 minutes until crispy.

Mustard seed caviar:

(1) Bring all the ingredients to the boil and simmer over a low heat for approx. 15 mins.
(2) Now allow all the ingredients to cool and leave to infuse for 1-2 days.