With falling temperatures, my appetite for raw meat rises. Lucky me, I still have some venison in the freezer.
Finely dice fillet of venison and mix it with mustard, finely chopped cornichons and borretana onions. Season with Worcestershire sauce, Tabasco sauce, fleur de sel and black pepper.
Assemble by placing quenelles of tartare on a paintbrush of mustard. Decorate with capers, dollops of lingonberry jam, rounds of pumpernickel, more borretana onions and small spheres of cornichons.