These delightful canapés were created by Chef Dariush Lolaiy, co-owner of Cazador and San Ray. They were served during a celebration of Avgvstvs Forvm vinegars, when Albert Roca visited Sabato.
Makes 20 canapés
Forvm Cabernet Sauvignon vinegar reduction:
125ml Forvm Cabernet Sauvignon vinegar
35ml water
1½ Tbsp caster sugar
2-3 pinches of Sal de Añana salt
Combine all ingredients in a small saucepan. Simmer gently until reduced by half or until it lightly coats the back of a spoon. Cool slightly and check viscosity – it will thicken more as it cools.
Tartare:
200g wild venison leg
½ shallot, finely diced
2 Tbsp Pons capers, drained
4 tsp Accoceberry Espelette smooth mustard
2 tsp El Navarrico pimiento jam
2 tsp Darlington's hot horseradish
2 tsp La Chinata smoked hot sauce
Lemon juice, freshly squeezed, to taste
Sal de Añana salt flakes, to taste
Chives, chopped
Cut venison into 5mm dice.
Mix all ingredients (except venison) together in a bowl. In a separate bowl, add your venison. Season with salt to taste. Add a spoonful of the sauce to the venison and mix thoroughly. Taste, and continue adding more sauce a little at a time, until you achieve the balance of flavour that suits your palate.
To serve:
Cherchi Sardinian charcoal crackers
130g jar Sabato porcini crema
Break the crackers into bite-sized pieces, place a small amount of porcini crema on each piece. Top with the tartare, garnish with a drizzle of the vinegar reduction, and flaky salt.
Match with: Clos Pons Flocs Cava Rosé
Recipe by Dariush Lolaiy
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