Venison Tartare

Grilled Trumpet Mushrooms, Tokyo Turnips, Pickled Pear, Yuzu Kosho Onions, Aïoli, Smoked Onion Oil, Pumpernickel Chips

Chef Jimmy Papadopoulos of Bellemore | Chicago
Yield: 1 serving

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Adapted by StarChefs | June 2018

INGREDIENTS

Pickled Pear:
3.75 grams rice wine vinegar
2.5 grams sugar
½ gram salt
7.5 grams small diced Anjou pear

Yuzu Kosho Onions:
10 grams red onion brunoise, rinsed
5 grams yuzu juice
1.66 grams green yuzu kosho 
Sea salt

Aïoli:
30 grams Kewpie mayonnaise
10 grams powdered smoked bonito flakes
Fine sea salt

Grilled Trumpet Mushrooms:
10 grams black garlic purée
10 grams Kikkoman tamari
10 grams brown butter, including milk solids
30 grams king trumpet mushrooms, sliced into ½-inch planks

Pumpernickel Chips:
Four ⅛-inch thick slices pumpernickel
Canola oil
Salt

To Assemble and Serve:
75 grams venison loin, trimmed and diced small
10 grams Arbequina extra virgin olive oil
Fine sea salt
Three 1/6-inch thick slices Tokyo turnip
Smoked onion oil
Pulp of 1 finger lime
Zest of 1 lime
1 leaf red shiso, torn
Black lime powder
Maldon sea salt

METHOD

For the Pickled Pear:
In a saucepot, combine vinegar, 2½  grams water, sugar, and salt. Heat until solids dissolve; chill. In a nonreactive container, combine brine and pear. Cover and refrigerate overnight.

For the Yuzu Kosho Onions:
In a bowl, combine onions, yuzu, and yuzu kosho. Season with salt. Cover and refrigerate overnight.

For the Aïoli:
In a bowl, combine all ingredients. Cover and refrigerate overnight.

For the Grilled trumpet Mushrooms:
In a bowl, whisk to combine garlic, tamari, and butter. Add mushrooms, tossing to coat. Marinate 1 hour. Prepare a grill with with hardwood charcoal and heat. Grill mushrooms until tender; chill. Small dice mushrooms. Set aside at room temperature.

For the Pumpernickel Chips:
Heat oven to 325°F. Gently brush bread with oil and lightly season with salt. Arrange slices on a sheet tray lined with a rack. Toast until lightly golden and crisp. Set aside at room temperature.

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