Lemon geranium, Pickled Tulip Bulb, Red Cabbage, Pickled Amsterdam Onions, Black Pudding, Lovage

　　

Ingredients

4 servings

　　

Venison Tartare

200g Venison Rump

　　3 leaves Lovage

　　Olive Oil

　　Nutmeg

　　1/4 Red Cabbage

　　4x Amsterdamse Ui

　　4x Pickled Tulip Bulb

　　

Cream of Lemon Geranium

50g Lemon Geranium

　　50g Mayonaise

　　50g Whole Yoghurt

　　

Black Pudding Dressing

50g Black Pudding

　　50g Chicken Stock

　　25g Sunflower Oil

　　5g Sherry Vinegar

　　5g Sushi Vinegar

　　Lime Juice

　　

Black Pudding Dressing

Step 1

Put all the ingredients for the Black Pudding Dressing into a blender and blend until it is a fine consistency. Afterwards, pass through a fine sieve.

　　

Cream of Lemon Geranium

Step 2

Finely chop the lemon geranium and mix with the yoghurt. Let marinate for 24 hours. Blend the yoghurt and pass through a fine sieve. Afterwards, mix with the mayonnaise.

　　

Venison Tartare

Step 3

Using a sharp knife, finely chop the Venison into a tartare and season with salt, olive oil en freshly grated nutmeg. Finely chop the lovage and mix with the tartare.

　　

Step 4

Finely chop the Red Cabbage and season with a dash of Black Pudding Dressing.

　　

Step 5

Cut the pickled tulip bulb and the Amsterdam onion into a shell shape, season with olive oil.