Venison tartare with walnut ketchup, pine oil and mushrooms

by Scott Davies
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Ingredients

Game

  • 160g of loin of young red deer hind, cut into a small dice

Store Cupboard

  • 1 tbsp of dark brown sugar
  • 1 tsp Dijon mustard
  • 1 tbsp of heather honey
  • 1 egg yolk
  • 2 tsp Dijon mustard
  • 50g of dark brown sugar
  • 50g of light brown sugar
  • 50g of charcoal, block form

Spices & Dried Herbs

  • 1 pinch of smoked salt, Scott uses heather-smoked salt

Fruit & Vegetables

  • 500g of blackberries
  • 100g of button mushrooms
  • 75g of button mushrooms
  • 2 leeks
  • 4 button mushrooms, peeled and finely sliced on a mandoline

Oils & Vinegars

  • distilled malt vinegar
  • 200ml of rapeseed oil
  • 200ml of rapeseed oil
  • 1 tbsp of beer vinegar
  • 200ml of extra virgin olive oil

Speciality Ingredients

  • 20g of Douglas fir pine needles, dried
  • 30g of Douglas fir pine needles, fresh
  • 1 tbsp of mushroom powder

Cooking Sauces

  • 1 tsp light soy sauce

Delicatessen

  • 200g of pickled walnuts, plus 100ml of the pickling vinegar

Salad & Fresh Herbs

  • 100g of mixed leaves