Venison tartare with haggis Scotch egg and elderberry dressing
by James Mackenzie
Return to Recipe
Print
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