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Grilled deer starters with cream on Västerbottensost®

Luxurious and elegant tartar with a smooth cream of the National Cheese from Burträsk. Enjoy!

Ingredients

450 g Deer Thighs
Olive oil
Flake salt
Black pepper
0.5 dl whipped cream
1 egg
2 dl cooking oil

HOW TO DO IT

50 MIN

Grilled deer starters with cream on Västerbottensost®

Cut the inner thigh into about 2 cm slices and grill (preferably charcoal grill) them so they get a nice surface on both sides but that it is still raw in the middle. Then cut into smaller pieces of tartar, salt and pepper and season with olive oil.

Cream:

150 g Västerbottensost cheese®
0.5 dl whipped cream
1 egg
2 dl cooking oil

Grate the cheese and place in a food processor. Bring the cream to a boil, beat it over the cheese and mix until smooth. Add the egg while the mixer is running, then go in with the oil in a steady stream. Season with a little salt and if the cream feels a little thick, dilute with a little water.

Deep-fried Västerbottensost® cheese

100 g Västerbottensost®, grated
100 g of whipped cream
Flour
Egg (shown)
Breadcrumbs
Panko

Bring the cream to a boil, turn down the cheese and beat until smooth curd. Cool down and then shape into 18 even fine balls.
Bread them in flour, eggs, breadcrumbs and then one more time in eggs and panko.
Then deep-fry the balls at 150 degrees until they acquire a nice color.

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