Venison tartare with Meaux mustard ice cream

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Venison tartare:

  • 150 g venison fillet
  • 20 g shallots
  • hazelnut oil
  • olive oil
  • salt
  • pepper

Meaux mustard ice cream:

  • 500 g milk
  • 85 g egg yolk
  • 40 g sugar
  • 50 g mild mustard
  • 50 g Dijon mustard
  • 50 g Meaux mustard
  • 7 g white wine vinegar
  • 4 g fleur de sel

Bread crisps:

  • 180 g bread slices
  • 2.5 g xanthan gum
  • 165 g dark beer
  • 165 g water
  • 165 g milk

Mustard seed caviar:

  • 50 g water
  • 350 g apple cider vinegar
  • 2 g salt
  • 75 g sugar
  • 225 g mustard seeds, whole

Recipe preparation

Venison tartare:

  1. Finely chop the shallots.
  2. Cut the meat into pieces, place in a Pacossier® beaker and chop once with the Coupe Set knife at normal pressure and season with the remaining ingredients.

Pacojet tip: For a perfect result, the meat should be well chilled before chopping.

Meaux mustard ice cream:

  1. Boil the milk with the egg yolk and sugar until it turns pink (85°C) and cool down. Mix with all the remaining ingredients, season with salt and white wine vinegar and pour into a Pacossier® beaker.
  2. Close with lid and label. Freeze at -20 °C for at least 24 hours.
  3. If necessary, pacotize® twice at normal pressure.

Bread crisps:

  1. Cut the bread into cubes and fill into a Pacossier® beaker with the remaining ingredients.
  2. Close with lid, label and freeze at -20 °C for at least 24 hours.
  3. If necessary, pacotize® 3 times at normal pressure. Heat the mixture in a pan while stirring until it has thickened slightly. Then spread between two Silpat mats and bake at 145°C for approx. 25-30 minutes until crispy.

Mustard seed caviar:

  1. Bring all the ingredients to the boil and simmer over a low heat for approx. 15 mins.
  2. Now allow all the ingredients to cool and leave to infuse for 1-2 days.