New Scandinavian Cooking > Recipes by chef > Claus Meyer > Musk ox tartar with purée of turnip and fresh black crowberries
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  • Musk ox tartar with purée of turnip and fresh black crowberries
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    Normally one would mix tartar with egg yolk or eat it on top but musk ox has a fairly high fat content and a very special taste. The tartar should be salted at the last minute to avoid leaching moisture from the meat.
    By Claus Meyer

    Musk ox tartar with purée of turnip and fresh black crowberries

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    Servings: 6

    PREPARATION:

    • 1

      Run the meat through a grinder and mix with salt, pepper and black crowberries. Peel the turnip, and dice finely. Add this to the tartar.

    • 2

      Divide the tartar into 6 equal portions and shape into thin squares.

    • 3

      Drip rapeweed oil on the bread and sprinkle with course-ground salt. Bake the slices golden in the oven at 170°C for 5-6 minutes.

    • 4

      Serve the tartar on a plate with turnip puré, course salt, nettles and toast.

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  • Servings: 6

    PREPARATION:

    • 1

      Run the meat through a grinder and mix with salt, pepper and black crowberries. Peel the turnip, and dice finely. Add this to the tartar.

    • 2

      Divide the tartar into 6 equal portions and shape into thin squares.

    • 3

      Drip rapeweed oil on the bread and sprinkle with course-ground salt. Bake the slices golden in the oven at 170°C for 5-6 minutes.

    • 4

      Serve the tartar on a plate with turnip puré, course salt, nettles and toast.

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