Kangaroo Tartare

with mi-cuit quail egg & radish salad

Kangaroo Tartare

with mi-cuit quail egg & radish salad
Method
SERVES 4
Kangaroo Tartare

In a bowl, combine the kangaroo, shallots, parsley, capers and cornichons and mix well. Add the mustard, ketchup, mayonnaise, Worcestershire sauce, Tabasco, salt and pepper. Mix and set aside.

To Serve

Cook quail eggs in boiling water for 21⁄2 minutes and refresh in iced water. Remove the shell and cut in half.

Shave the radishes and beetroots with a mandolin slicer and place in iced water.

Cut the baguettini in half lengthwise and toast until golden brown.

Place the tartare in a circular pattern on a plate and garnish with the quail egg, the dressed radish and salad leaves. Place the baguettini on the side and add sea salt and pepper to taste.

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