Short Roasted Venison Tartare

Rinse and dry the venison baeggli, perhaps remove the tendons. Cut the meat into very small pieces, season with salt and pepper, season with the juice of one lemon and Calvados. At the end stir in hazelnut oil, shallots, dill and Tabasco. Divide into large balls and form into pouches. Fry briefly in butter and serve on toasted malt bread.

Serving tip: Bring to the table with autumn leaf salads on basalmico salad dressing.

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