Aurochs Tartare with Nettle Pesto

Aurochs tartare is a dish that is both elegant and rustic, with a deep, beefy flavor that is balanced by the bright acidity of the balsamic vinegar and the herbaceousness of the nettle pesto. It's a perfect dish for a special occasion, or for when you're just looking for something delicious and different.

Aurochs were once the largest land animals in Europe, and their meat was prized by hunters and gourmands alike. However, by the early 17th century, aurochs had been hunted to extinction. In 2009, a group of scientists began a project to recreate the aurochs by back-breeding domestic cattle with primitive breeds. The result of this project is a breed of cattle that is genetically very similar to the original aurochs, and their meat has a similar flavor profile. This recipe for aurochs tartare is a modern take on a classic dish, and it's a delicious way to enjoy the unique flavor of this ancient animal.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 pound aurochs tenderloin, finely diced
• 2 shallots, finely diced
• 2 garlic cloves, minced
• 3 tablespoons netlle pesto
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Combine the aurochs, shallot, garlic, pesto, balsamic vinegar, olive oil, salt, and pepper in a bowl.
2. Mix well to combine.
3. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
4. When ready to serve, divide the tartare among 4 plates.
5. Garnish with fresh parsley or chives.

Why It Works

• The finely diced aurochs tenderloin ensures that the tartare has a delicate texture.
• The shallots and garlic add a subtle sweetness and pungency to the dish.
• The nettle pesto provides a bright, herbaceous flavor that balances the richness of the aurochs.
• The balsamic vinegar adds a touch of acidity that brightens the flavors of the dish.
• The olive oil helps to bind the ingredients together and adds a touch of richness.