Roe deer tartare

/Roe deer tartare
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Roe deer tartare

  • CourseStarter
  • Preparation1 ora
  • Difficultyeasy
  • Selvagginaroe deer
  • Calories100 - 300
  • Activity30m
  • Persons4


400 gr of roe deer meat
4 eggs
50 gr  red Tropea onion
Worcester sauce to taste
Mustard to taste
1 lemon
1 clove of garlic
Capers to taste
Marjoram to taste
Extra virgin olive oil to taste
Salt and pepper to taste


  • Finely chop the onion, peel the marjoram after washing and drying the leaves; peel the garlic and remove the green germ.
  • In a bowl, mix together mustard, capers, a few drops of Worcester sauce, a drizzle of extra virgin olive oil and lemon juice.
  • Pour the sauce over the minced meat and mix well. Add the chopped onion, marjoram and garlic. Season with salt and pepper.
  • Arrange the meat on a serving dish using a “coppapasta” (cutter mould ring). Ready to serve.
  • Garnish as you like with seasonal vegetables and egg yolk, cooked in water at low temperature; at 60° C for 40 minutes.

You also can add the black truffle.




Video Gallery



Wine CouplingVino 2013 Sauvignon blanc Maso RÖMIGBERG

Other Info

292 Kcal
Jogging F 36’ M 26’*
Preparation time 50′

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal* x Kg* x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.


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