Hi Steemit,
I ate this mouthwatering venison tartare at a little restaurant called dimS. The restaurant specializes in contemporary European cuisine with their own twist. The plating is very simple and clean. This venison tartare was made with just olive oil and salt and pepper, to keep as much of the venison flavor as possible and it was accompanied by a parsnip crisp, a mayonnaise mousse and a venison and bourbon reduction.
I drank a delicious Belgian strong blond beer with it called La Chouffe. It has soft notes of hop in it and a high degree of 8%.
I hope you enjoy my food posts and I would like to know what you guys would like to see!
Just_DB
