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

by Anna Hansen
Return to Recipe
Print

Ingredients

Fresh Meat

  • 400g of loin of venison, sinew removed

Store Cupboard

  • 2 tbsp of baby capers
  • 2 anchovy fillets, finely diced
  • 1 tsp Worcestershire sauce
  • 3 tbsp of mayonnaise
  • salt
  • 4 medium crispbread, preferably Peter’s Yard 135mm with hole
  • 4 egg yolks

Speciality Ingredients

  • 6 umeboshi, finely diced

Fruit & Vegetables

  • 1 shallot, finely diced
  • 1 gherkin, sweet and sour, finely diced
  • 8 celery leaves, finely chopped

Spices & Dried Herbs

  • 1 pinch of Urfa chilli flakes, plus extra for garnish

Beverages

  • 2 tsp yuzu juice

Salad & Fresh Herbs

  • 8 parsley leaves, finely chopped