Venison tartare with smoked egg yolk and straw potatoes recipe

Sally Abé

Sally Abé

12th February 2021
Sally Abé

Venison tartare with smoked egg yolk and straw potatoes recipe

60 min

Venison tartare with smoked egg yolk and straw potatoes recipe - serves 10

Ingredients

Venison Tartare

  • 700g Deer haunch (chopped) 50 Fermented cabbage or mustard leaf (chopped) 50 Shallot (diced) 50 worcester sauce 50 pickled mustard seeds 100 Grilled oil 5 black pepper Salt

Smoked egg yolk puree

  • 200 egg yolk 10 smoked water 2 salt

Pickled walnut gel

  • 1 jar pickled walnuts Agar

Straw potatoes

  • Maris piper or Koffmans potatoes Oil for deep frying

Method

Venison Tartare

Mix together and check seasoning

Smoked egg yolk puree

Vac pack and cook at 68 degrees for 30-40 minutes until thickened. Blend until smooth and chill

Pickled walnut gel

Drain walnuts and weigh liquid. Place liquid in a pan with agar, use ratio of 6g agar per 500g liquid. Bring to the boil and boil for 1 minute then tip into a metal tray to set. Once set blend in vitaprep with the whole pickled walnuts until smooth. Pass

Straw potatoes

Slice potatoes on mandolin into thing strips

Wash well under cold water to remove starch

Fry at 160 degrees until crisp

Drain and season

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