Ingredients
- 4 deer medallions
- 1 Granny Smith apple, finely diced
- 1 dried shallot, chopped
- 2 Tbsp (30 g) filberts (hazelnuts)
- 2 tsp (10 ml) old-style whole grain mustard
- 1 Tbsp (15 ml) extra virgin olive oil
- 1 tsp (5 ml) lemon juice
- 5 fresh chive leaves, chopped
- Tabasco sauce to taste
- Salt & ground pepper to taste
Instructions
Note: Always handle raw meat with care. Chill the chopping board in the freezer for at least two hours and carefully wash and refrigerate the knife prior to cutting the raw meat.
- Cut the deer medallions into tiny cubes with a knife and refrigerate.
- Mix the apple pieces and lemon juice.
- Lightly toast the filberts in a skillet and crush into small pieces.
- Cut the chives into rings and chop the shallot.
- Mix all of the ingredients together with the meat except for the Tabasco sauce, salt & pepper.
- Gradually add the salt, pepper and Tabasco sauce to taste.
- Serve on croutons brushed with olive oil.
