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

Scott Fairweather

Scott Fairweather

22nd February 2018
Scott Fairweather

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

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


  • 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


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!

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