Recipe for tartare with potates

Name: Recipe for tartare with potates
Ingredients: 300 g waxy potatoes; 1 tsp oil; Salt, pepper, caraway; 500 g young venison; 1 shallot; 3 anchovy fillets (in oil, drained); 1 small pickle; 1 tsp capers; 2 tsp tomato ketchup; 2 tsp hot mustard; 2 pinches paprika powder (sweet); Mild chilli salt; Sugar; 100 g créme fraiche; 2 tablespoons milk; 1 squeeze lemon juice; 1 tsp grated, untreated lemon zest; 1 tablespoon chive rolls

bavaria.travel

Thomas Gstettenbauer is the head of Wild-Berghof Buchet. He serves wonderfully refined dishes from local game and he shares his recipe for tartare with potatoes

View full recipe on bavaria.travel

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bavaria.travel.

Share this recipe:

Cooking tools: