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Venison Tartare


  • 1 fillet from saddle of venison (Roe deer) hung for 1 week

  • 1 tsp gherkins

  • 1 tsp capers

  • 1 tsp parsley

  • 1 tsp chopped shallots

  • 1 tsp anchovy fillet finely diced

  • 1 tsp Worcestershire sauce

  • 1 free range egg yolk

  • Tabasco sauce

  • Ketchup

  • Olive oil

  • Salt


  • 1.

    Put the venison fillet through a mincer into a large bowl.

  • 2.

    Add 1 teaspoon of capers, 1 teaspoon of gherkins, 1 teaspoon of parsley, 1 teaspoon of chopped shallots and 1 teaspoon of Worcestershire sauce.

  • 3.

    Add Tabasco to taste, Ketchup and a splash of olive oil, season with salt then mix together well.

  • 4.

    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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