Smoked elk heart taco with pickled red onions
Cooking time: 15 minutes | Servings: 4
Local products combined in a taco. Does it get any better?
Pontus Karén | Trekking & Expedition
Ingredients:
8 Small tortilla breads
240 g Sliced smoked elk heart
400 g Sliced salad leaves
2 Romaine lettuce cut into coarse pieces
0.7 Eggplant
4 tbsp Mayonnaise
Fresh basil
Fresh parsley
Pickled red onion
Salt & pepper
Oil for frying
Living it large?
Bring fresh parsley to garnish the tacos and impress all your friends.
Instructions:
PREPARE AT HOME
01
Slice the elk heart thinly.
02
Slice the salad leaves and Romaine lettuce into fairly large slices, cut the aubergine into small cubes.
03
Mix the mayonnaise with a little salt & pepper and lots of finely chopped fresh basil.
COOK OUTSIDE
01
Heat your frying pan. Heat up the oil and add the salt.
02
Fry the lettuce and aubergine until softened, mix in the roughly chopped Romaine lettuce and season with salt and pepper.
03
Warm the tortillas quickly over the salad.
Recommended Equipment
CampFire Pot Stainless Steel 3L
Sale price699,00 kr
CampFire Prep Set
Sale price1.099,00 kr
CampFire Frying Pan Stainless Steel 21cm
Sale price699,00 kr
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