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

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

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

PT25M

Why not try?

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

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Ingredients

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Venison tartare

To serve

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

 
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