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Venison tartare with haggis Scotch egg and elderberry dressing

Venison tartare with haggis Scotch egg and elderberry dressing

PT1H

1
Begin by preparing the dressing. Place all of the ingredients (except the elderberries) in a pan and reduce until a syrupy consistency is achieved. Add the elderberries, bring back to the boil, then remove from the heat and allow to cool
  • red wine, half a bottle
  • port, half a bottle
  • 4 tsp redcurrant jelly
  • 100ml of balsamic vinegar
  • juniper berries, to taste
  • 150g of sugar
  • 250g of elderberries
2
For the tartare, place the venison in the freezer until firm, then chop into small cubes. Meanwhile, mix the cornichons and shallots with the baby capers, then combine with the venison
  • 300g of loin of venison, trimmed
  • 30g of baby capers
  • 1 shallot, finely diced
  • 30g of cornichons, finely diced
3
Season the mix with 3 drops of Tabasco (you can add more if you like spice), the rapeseed mayonnaise and rapeseed oil. Add the parsley, mix again, then add salt, pepper and juniper to taste. Push the mix into individual rings and set aside in the fridge
  • 1 tsp mayonnaise, rapeseed
  • Tabasco
  • 2 tbsp of parsley
  • 1 tsp rapeseed oil
  • salt
  • pepper
  • 1 pinch of juniper berries, crushed
4
For the Scotch eggs, combine the haggis, sausage meat and juniper in a bowl. Season well and set aside. Boil the quail eggs for exactly 2 minutes and 30 seconds, then plunge into iced water to cool. Carefully peel the eggs, then roll in some flour - this will help the meat to stick to them
  • 200g of haggis
  • 100g of sausage meat
  • 1 pinch of juniper berries, crushed
  • 6 quail eggs
  • flour
  • salt
  • pepper
5
Take 1/6 of the haggis mix, form into a ball, then flatten it in the palm of your hand. Wrap the flattened meat around an egg to seal, then repeat with the rest of the eggs and haggis mix to prepare all of the Scotch eggs for frying
6
Pass each haggis-encased egg through flour, beaten egg and finally through the oats until completely covered. Deep-fry the eggs at 190°C for 2 1/2 minutes until golden. Set aside to rest for 2-3 minutes before serving
  • 1 egg, beaten
  • oats
  • oil, for deep-frying
7
Divide the venison tartare onto plates, using the moulds to shape into a neat pile. Spoon the dressing around the plate and garnish each portion of tartare with the warm Scotch egg and some dandelion (or salad) leaves
  • 1 handful of dandelion leaves, to serve

Ingredients

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Imperial

  • Venison tartare

  • Dressing

  • Haggis Scotch egg

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