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