400 g of lean venison pulp
1 teaspoon of pickled capers
1/2 teaspoon chopped shallot
1/2 teaspoon of chopped parsley
1 spoon of lemon juice
chive
Worcester sauce
1 teaspoon of sweet mustard
the filtered juice of 1/2 lemon
6 or 12 toasted slices of baguette-type bread
3 tablespoons of extra virgin olive oil
salt and pepper
Preparation
Take the lean venison pulp and cut it with a knife finely to obtain the consistency of minced meat. If you have little time and you prefer to have an optimal result, you can contact a butcher and ask to chop it in special machines twice.
Once you reach the desired consistency take the meat and put it in the bowl and season with the chopped capersi, it shallot and parsley.
After having them after a first amalgamate it add the mustard, a generous grind of pepper, a tablespoon of Worcester sauce, lemon juice and oil.
Continue to mix by adding a pinch of salt. Once all the ingredients have been incorporated, take a pastry ring and insert the meat inside to give it its shape.
You just have to decorate the dish with a crouton of bread, a drizzle of oil, chopped chives and mustard powder.