Deer tartare with crème fresh, mint and lime
G. 400 deer tartare
G. 80 EVO oil
G. 100 crème fresh
G. 20 red onion of Tropea chopped
N. 4 meant leaves
Lemon juice to taste
Lime zest to taste
Salt and pepper to taste
Season the tartare with onion of Tropea chopped, oil, salt and pepper
Put the crème fresh in a bowl, add salt and lemon juice, mix gently with a spoon until thickened.
Lay down the sour cream in a platter, adding tartare deer with lime zests and mint leaves finely cut.