A Pacojet Recipe by Culinary Equipment
Venison Tartare with Meaux Mustard Ice Cream
A bold and sophisticated dish that brings together rich, gamey flavours with a surprising creamy contrast. Perfect for fine dining menus or upscale banqueting, this dish showcases culinary creativity while maintaining precision and balance in every element.
This dish elevates classic tartare by pairing it with a unique frozen component. the Mustard Ice Cream delivers a contrast of temperatures and textures, enhancing the overall dining experience. It’s an excellent choice for chefs looking to offer something distinctive while maintaining control over preparation and consistency.
Ingredients
Venison tartare
- 400 g venison loin finely diced
- 20 ml olive oil
- 10 ml Worcestershire sauce
- 5 ml Dijon mustard
- 1 shallot finely chopped
- 1 tbsp capers chopped
- Salt and black pepper
Meaux mustard ice cream
- 200 ml cream
- 100 ml milk
- 3 egg yolks
- 60 g wholegrain Meaux mustard
- 30 g sugar
- Salt
Method
Meaux mustard ice cream base and Pacotizing®
- Heat cream and milk until just below boiling.
- Whisk egg yolks and sugar until pale.
- Temper with warm cream and return to heat.
- Cook until mixture coats the back of a spoon.
- Remove from heat and add mustard and salt.
- Blend until smooth.
- Pass through a fine sieve.
Beaker prep
- Pour mixture into Pacojet beaker.
- Seal and freeze at minus 20 degrees for minimum 24 hours.
PacotizingTM
- Pacotize once for a smooth ice cream texture.
- If needed repeat for a finer result.
Tartare
- Combine venison with remaining ingredients.
- Season and mix gently.
To serve
- Plate tartare and finish with a quenelle of mustard ice cream.
