Roe deer tartare Mustard, apple & hazelnut, bitter chocolate by Scott Fairweather

Scott Fairweather

Scott Fairweather

22nd February 2018

Roe deer tartare Mustard, apple & hazelnut, bitter chocolate by Scott Fairweather

Scott Fairweather's Roe deer tartare
Mustard, apple & hazelnut, bitter chocolate
(Serves 4)

Ingredients

  • For the juniper oil:
  • 200g Juniper berries
  • 500ml rapeseed oil
  • 1 tbsp marmite
  • For the Tartare:
  • 150g venison loin (roe)
  • 150g venison haunch (roe)
  • 4 tbsp juniper oil
  • 4tbsp minced shallot
  • English mustard mayonnaise:
  • 60g egg yolks
  • 2 tbsp white wine vinegar
  • 2 tbsp English mustard
  • 400ml rapeseed oil
  • ½ lemon, juice only
  • table salt
  • Garnish:
  • 50g of hazelnuts, toasted in the oven until golden, then peeled & cut in half.
  • 20g Lilliput capers, drained, patted dry, then deep fried at 180 degrees until crisp.
  • 1x granny smith apple, sliced into fine matchsticks
  • 20-30 nasturtium leaves, stalks picked
  • 80% dark chocolate, grated

Method

For the juniper oil:
Toast the juniper berries in a sauce pan with 2 tbsp of the oil until fragrant. Add the remaining oil to the pan & bring up to 80 degrees. Leave to infuse off the heat for 2 hours. Blitz in the thermomix for 3 minutes then strain through fine muslin. Season by whisking in the marmite & table salt if required.
For the Tartare:
Trim the venison of all sinew & dice into ½ cm. Mix together well with the shallot, dress with the juniper infused oil, & season with sea salt to taste. This must be done last minute when ready to serve.
English mustard mayonnaise:
Place the egg yolks, vinegar & mustard into the thermomix on low speed. Very slowly add the rapeseed oil to emulsify, gradually increasing the speed. Once thickened & pale yellow in colour, season with the lemon juice & salt to taste. Transfer to squeezy bottles.
To plate up
This dish is plated up very casually, with the intention of eating all the elements with each mouthful. Dress the tartare & spread onto the bottom of 4 white serving plates. Dot the mustard mayonnaise, evenly spaced out then top with a thin scattering of crispy capers & hazelnuts for texture. Criss cross the apple & space out the nasturtium leaves, finishing with a grating of chocolate, as much or as little as you require!

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you