Roe buck heart tartare with wild flowers

An early summer morning at 5.48 am. I pulled the trigger to a beautiful 4 pointer roe buck. At 6.10 am we enjoyed a breakfast of a warm heart tartare with wild flowers founded on the same field that he felt.

It is always recommended to freeze the meat at least 24 hours before serving it rare. Also it’s important to keep a high level of hygiene when handling rare meat. This situation is definitely not as clean as it should have been, but it was authentic, raw and one of the coolest experiences I’ve had.

Ingredients:

• Roe buck heart

• Oliveoil

• Fresh plucked eatable flowers and plants

• Salt and pepper

Directions:

Clean and trim the heart. Roughly chop the meat. Place the meat on an onion cress leave and decorate with eatable flowers and plants. Sprinkle some olive oil on top and season with salt and pepper.

Photo: The beautiful roe buck from 2021 at Brahetrolleborg