Venison tartare with pickled shallot rings, mustard cream and a micro salad of watercress and red cabbage

Westlands .


Standard Supplier 14th November 2017
Westlands .


Standard Supplier

Venison tartare with pickled shallot rings, mustard cream and a micro salad of watercress and red cabbage

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 with pickled shallot rings, mustard cream and a micro salad of watercress and red cabbage recipe a try for yourself? - Serves four as a starter


  • For the pickled shallots:
  • 4 large banana shallots, peeled, sliced into rings 3-4 mm wide and then separated into rings
  • 125ml red wine
  • 125ml red wine vinegar
  • 125g caster sugar
  • 3g salt
  • 3g yellow mustard seeds
  • 3g whole black peppercorns
  • For the mustard cream:
  • 1 free range egg yolk
  • 20g Dijon mustard
  • 30ml cider vinegar
  • 8g caster sugar
  • 50g light, fruity olive oil
  • 50g crème fraîche
  • Maldon sea salt and freshly ground black pepper
  • For the tartare:
  • 200g venison loin, all sinew, silverskin and fat removed and well chilled.
  • 50g button mushrooms, diced
  • 1dsp capers, roughly chopped
  • 1dsp flat leaf parsley, chopped
  • 2tbs of the mustard cream
  • Maldon sea salt and freshly ground Tellicherry pepper
  • To serve:
  • Westlands micro red cabbage and micro watercress


For the pickled shallots:
Combine all the ingredients and bring to a simmer. Add the shallot rings and bring back to the simmer. Immediately remove from the heat and allow to cool. Store in the fridge.
For the mustard cream:
In a small food processor combine the yolk, mustard, vinegar and sugar. With the motor running, gradually blend in the oil and then add the créme fraîche. Season to taste.
For the tartare:
With a very sharp knife, cut the venison into a small dice. Mix in the remaining ingredients and season well.
To serve:
Divide the tartare into four and mould in the centre of four plates. Drain some shallot rings and season with a little oil and salt. Mound the rings onto the venison. Dot the mustard cream around the plates and add the Westlands micro red cabbage and watercress between the dots.

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