Anna Hansen's venison tartare recipe is laced with a range of beguiling flavours, from umeboshi (a pickled Japanese plum) to yuzu juice, which has a tart and refreshing citrus flavour - which are the perfect complements to the richly flavoured venison loin. Crispbreads make the ideal vessel for the tartare, as the hole in the middle creates a divet for the egg yolk to sit in.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Check the venison to ensure all of the sinew has been removed. Using a sharp knife, cut the flesh into small 1/2cm cubes. If preparing the meat in advance, set aside in the fridge until required
400g of loin of venison, sinew removed
Combine the capers, diced anchovy fillets, umeboshi, shallots and gherkins in a bowl, and mix through the chopped venison. Add the Worcestershire sauce, chilli, yuzu juice and mayonnaise and mix well until thoroughly combined. Season to taste
2 anchovy fillets, finely diced
6 umeboshi, finely diced
1 gherkin, sweet and sour, finely diced
1 tsp Worcestershire sauce
1 pinch of Urfa chilli flakes, plus extra for garnish
2 tsp yuzu juice
3 tbsp of mayonnaise
1 shallot, finely diced
2 tbsp of baby capers
To serve, place a crispbread on each plate and divide the tartare between the crispbreads. Create a small indentation in the centre of each mound of tartare and place an egg yolk in the middle
4 egg yolks
4 medium crispbread, preferably Peter’s Yard 135mm with hole
Sprinkle generously with chopped parsley and celery leaves to garnish, and add a pinch of chilli flakes before serving
8 celery leaves, finely chopped
8 parsley leaves, finely chopped
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.