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Chef Eric's Tartare Recipe



The rich, fruity style of the 2016 Pierneef Syrah Viognier makes it a versatile partner to food. The structure and spice of the Syrah and the floral nuances of the Viognier allow it to complement beef, venison and charcuterie, aromatic curries, game birds such as quail and duck, as well as reduced fruit flavours. Try the 2016 vintage as a partner to Chef Eric Bulpitt’s tartare recipe. He uses Springbok, but you can also make it with beef.

Springbok tartare recipe

For the dressing:

3 drops Tobasco sauce

100 ml Canola oil             

80 ml Tomato sauce   

5 ml Whole-grain mustard

100 ml White wine vinegar         

5 ml Worcestershire sauce  

Place all the ingredients, except the oil, in a jug and blend with a stick blender. Slowly drizzle-in the oil to form an emulsion. Check seasoning and refrigerate.

For the Tartare:

500 g Springbok loin

50 g Capers

50 g Gherkins

50 g Red Onions

5 g Salt

3 g Pepper

10 g Parsley

10 g Chives

150 g Dressing (as per recipe)

5 Egg yolks (Optional)

 

Cut the springbok loin into a small dice - not too small as springbok is quite soft and has a good mouth feel.

Fine dice the capers, gherkins, and red onions.

Chiffonade the parsley and fine chop the chives.

Combine all the ingredients and taste.

Plate up for individual portions and make a well in the middle.

Crack the eggs and separate the yolks. (Egg whites freeze well if you are not using them immediately).

Carefully drop the yolk in the well.

Serve with toasted sourdough. 


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