Amuse of deer with truffle

For those seeking refined game dishes, this amuse-bouche of tender venison on a crispy potato chip is the perfect way to start your dinner. Topped with truffle mayo and capers, this amuse-bouche offers a delicious flavor experience. This appetizer is easy to prepare and ideal for larger groups.

For this dish, choose a venison saddle or steak.

Can also be prepared as a starter, but in this case 3 chips per person.

Number of persons: 6

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

• 100 grams of venison back or 1 venison steak
• 1 potato
• Sunflower oil
• (vegan) Truffle Mayonnaise
• Capers
• Chives
• Salt and pepper
  
  

Preparation method

1. Remove the meat from the refrigerator an hour in advance to allow it to reach room temperature, pat dry and rub well with salt and pepper.
2. Using a knife, mandolin or peeler, cut 6 thin slices from a potato, wash them in cold water and then pat dry.
3. Heat the oil in a pan and fry the potato slices until they are crispy and golden brown.
4. Heat a frying pan with oil or (vegetable) butter and briefly sear the venison loin or steak (1 minute per side). The meat should still be very rare, but medium rare is also fine if you prefer (2 minutes per side).
5. Let the meat rest for 10 minutes and then cut into thin slices.
6. Place the chip on the plate, top with the meat. Add a little truffle mayo, a caper, and some chives, and finish with a coarse flake of salt.
   
   

Wine tip: A light red wine such as a Beaujolais.