Venison tartare with haggis Scotch egg and elderberry dressing

Ingredients

Fresh Meat

  • 300g of loin of venison, trimmed
  • 200g of haggis
  • 100g of sausage meat

Fruit & Vegetables

  • 1 shallot, finely diced
  • 1 pinch of juniper berries, crushed
  • juniper berries, to taste
  • 250g of elderberries
  • 1 pinch of juniper berries, crushed

Store Cupboard

  • 30g of baby capers
  • 1 tsp mayonnaise, rapeseed
  • Tabasco
  • salt
  • pepper
  • 4 tsp redcurrant jelly
  • 150g of sugar
  • 6 quail eggs
  • flour
  • 1 egg, beaten
  • salt
  • pepper

Speciality Ingredients

  • 30g of cornichons, finely diced

Oils & Vinegars

  • 1 tsp rapeseed oil
  • 100ml of balsamic vinegar
  • oil, for deep-frying

Salad & Fresh Herbs

  • 2 tbsp of parsley, chopped
  • 1 handful of dandelion leaves, to serve

Beverages

  • red wine, half a bottle
  • port, half a bottle

Cereals, Grains & Pasta

  • oats