Venison tartare, umeboshi mayo, gherkin, shallot, quail egg yolk
by
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.
Ingredients
Venison tartare
- 400g of loin of venison , sinew removed
- 2 tbsp of baby capers
- 2 anchovy fillets , finely diced
- 6 umeboshi, finely diced
- 1 shallot , 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
To serve
- 4 medium crispbread, preferably Peter’s Yard 135mm with hole
- 4 egg yolks
- 8 celery leaves , finely chopped
- 8 parsley leaves , finely chopped
Method
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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Venison tartare, umeboshi mayo, gherkin, shallot, quail egg yolk
