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


First published in 2015
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Venison tartare

To serve

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
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
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
First published in 2015
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