Name: Venison tartare, umeboshi mayo, gherkin, shallot, quail egg yolk
Total time: 25 min
Ingredients: 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; 4 medium crispbread, preferably Peter’s Yard 135mm with hole; 4 egg yolks; 8 celery leaves, finely chopped; 8 parsley leaves, finely chopped

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

by Anna Hansen

Ingredients

Fresh Meat

400g of loin of venison, sinew removed

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