INGREDIENTS  (to serve 4)
Fermented carrots

100 gr peeled carrots
50 ml yoghurt whey
15 gr salt

Venison tartare

150 gr fillet of venison
20 ml colza oil

7 gr salt

Carrot vinaigrette

100 ml freshly-squeezed carrot juice
10 gr honey
20 ml colza oil
Apple cider vinegar

Crisp millet

50 gr millet
500 ml oil

Fir shoots

50 gr shoots
25 ml vinegar
50 gr suga
75 ml water

Fermented carrots:
Cut the carrots into slices 3 mm thick. Add the salt and yoghurt whey. Place in a vacuum pack and leave at room temperature for 2-3 days. Then rinse the carrots in water and use.
Venison tartare
: Scrape the meat with a knife and dress with oil and salt.
Carrot vinaigrette
: Add the honey to the carrot juice and reduce to a syrup, then add the oil, salt and vinegar.
Crisp millet:
Boil the millet in plenty of water for 10-15 minutes. When cooked, rinse with cold water. Leave to dry at room temperature for 24-36 hours. Fry fast in plenty of oil at 220ºC.
Fir shoots
: Wash the fir shoots. Melt the sugar in vinegar and water and bring to the boil. When cool, pour over the fir shoots and marinate for 1-12 months.

See photo.