For the meat
- 400 g saddle of venison (off the bone)
- 2 shallots
- 2 egg yolks
- 3 stems of parsley
- 2 anchovy filets
- 10 capers
- 4 small pickled gherkins
- 2 dashes of Tabasco
- Salt
- Pepper
For the rösti
- 3 handfuls of young stinging-nettle leaves
- 500 g hard-boiling potatoes (not mealy)
- 1 medium onion
- 2 eggs
- 3 tbsp. clarified butter (ghee)
- ½ tsp. salt
- ½ tsp. cayenne pepper
Preparing the rösti batter
Wash the young nettles – leaves only, no stems – and shake dry. Finely chop the leaves. Peel the potatoes and grate them onto a clean tea towel. Fold up the tea towel and wring out the grated potatoes. The drier the potatoes are, the better the rösti will hold together. Place the grated potatoes in a bowl. Peel and finely dice the onion and add to the grated potatoes along with the eggs, nettle leaves, salt, and cayenne pepper. Mix well and set aside.
Preparing the tartare
Wash the parsley, shake dry and chop finely. Peel and finely dice 2 shallots. Finely chop the anchovy fillets, capers, and gherkins. Mix everything together with the parsley. Add the egg yolks. Now carefully trim the saddle of venison and chop or dice very finely. Mix it with the other ingredients just before serving. Season the tartare with Tabasco, salt, and pepper.
Frying the rösti
Heat the clarified butter in a frying pan. Divide the potato mixture into 4 parts, spoon into the pan. Flatten each rösti and fry until golden brown. Turn the röstis and fry them on the other side. Remove from pan and serve with the tartare.
