CARROT, VENISON AND FOREST

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
Sal
Apple cider vinegar
Crisp millet
50 gr millet
500 ml oil
Salt
Fir shoots
50 gr shoots
25 ml vinegar
50 gr suga
75 ml water
PREPARATION
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.
TO SERVE
See photo.