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Venison tartare, umeboshi mayo, gherkin, shallot, quail egg yolk

Venison tartare, umeboshi mayo, gherkin, shallot, quail egg yolk

PT25M

1
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
2
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
  • salt
  • 1 shallot, finely diced
  • 2 tbsp of baby capers
3
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
4
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

Ingredients

Metric

Imperial

  • Venison tartare

  • To serve

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