Put the venison fillet through a mincer into a large bowl.
Add 1 teaspoon of capers, 1 teaspoon of gherkins, 1 teaspoon of parsley, 1 teaspoon of chopped shallots and 1 teaspoon of Worcestershire sauce.
Add Tabasco to taste, Ketchup and a splash of olive oil, season with salt then mix together well.
Place a ring cutter onto a serving plate, and spoon in the mixture. Lift the ring off and make a small indentation in the top of the tartare. Garnish with an egg yolk on top.
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