Steve Smith

Steve Smith

2nd February 2011


Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Venison Tartare recipe a try for yourself?


  • Tartare
  • 55g venison loin finely chopped
  • 2.5g chopped liliput capers
  • 2.5g chopped shallot
  • 2 Drops Tabasco
  • 2 Drops Worcestershire sauce
  • Mustard mayonnaise
  • Salt
  • 1 ½ bunches tarragon
  • 100ml chicken stock
  • 2 slices bread
  • 50ml chardonnay vinegar
  • 1 shallot chopped
  • ¼ clove garlic chopped
  • 125ml rapeseed
  • 125ml vegetable oil
  • Salt
  • Roast Beetroot
  • 1 bunch red baby beetroot
  • 1 bunch yellow baby beetroot
  • 1 bunch candy baby beetroot
  • 75 ml pommace oil
  • 15 black peppercorns
  • 3 cloves garlic crushed
  • 9 sprig thyme
  • 15 g salt
  • Beetroot Marinade
  • 60ml pommace oil
  • 60ml sherry vinegar
  • 1btle pickled beetroot
  • Blend the contents of the bottle together in the vitaprep. Pass the liquid through muslin. Keep the liquid.
  • 100ML cooked tapioca
  • 125ml Venison stock
  • salt


Mix all ingredients together and taste for seasoning. Place into round mould and leave to set for five mins. Turn out onto the plate.
Pick the tarragon and blanch in boiling water. Refresh and squeeze all excess moisture from it.
Place the tarragon, stock, egg yolk, bread, vinegar, shallot and garlic into the thermo and blend to a paste. Add the oils gradually. Season as required. Pass through a chinois and store in a small kilner jar.
Roast Beetroot
Make three papilottes and place each type of beetroot in them. Mix the remaining ingredients together and divide between the beetroot. Place in an oven for 25 – 30 minutes @ 180oC. Remove and allow to cool slightly.
Peel and trim the beetroot while still warm.
Reserve any of the oil from the cooking process.
Beetroot Marinade
Place the peeled beetroot into separate vac bags and divide the vinaigrette between them. Vac and leave to marinade for 6 hours. Remove and use as required. Keep the liquid and use to dress the beetroot leaves.
Bring the port and sugar to the boil. Allow to cool. Whisk all ingredients together and store
Place the tapioca and stock into a pan and bring to the boil, taste and season. Place into a kilner jar and allow to cool. Store.

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