A “wow” factor starter that makes the most of venison season!

For the dressing

1 garlic clove

40ml white wine vinegar

15 drops of Tabasco

20g Dijon mustard

40g tomato ketchup

3 silver anchovy fillets (boquerones)

1 dried juniper berry

For the remoulade

1 small celeriac

3-4 tbsp salt

100ml crème fraîche

1 tsp wholegrain mustard

 

For the venison tartare

400g venison loin – fat trimmed, finely diced

1 large shallot, diced

½ bunch fresh flat leaf parsley – leaves chopped

50g cornichons – drained, diced

Salt & freshly ground black pepper

 

Dressing:

Blend all of the dressing ingredients to a smooth purée in a food processor

 

Remoulade:

• Peel the celeriac and cut the flesh into thin strips, sprinkling the strips with salt as you go to prevent it from discolouring and to absorb any moisture. Set aside for three minutes.
• Wash the julienned celeriac under a cold running tap, then drain. Transfer to a large mixing bowl. Stir in the mustard and crème fraîche until well combined. Chill in the fridge until needed.

 

Venison tartare:

• In a bowl, mix together the diced venison, shallot, parsley and cornichons.
• Pour over the dressing and mix until well combined, season to taste with salt and freshly ground black pepper, then mix again.

 

To serve:

• Bring all together on the plate and press the tartare into ring mould.
• Twist a helping of the celeriac remoulade around a fork and place it alongside the venison.

Add a slice or two of toast and top each venison tartare with a half an eggshell containing a quail’s egg yolk.