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
Venison tartare with smoked egg yolk and straw potatoes recipe
Ingredients
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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