MARCO PIERRE WHITE: VENISON TARTARE
Venison tartare
A fantastic way to kick start an evening of food-fuelled fun.08 July 2008
RECIPE DETAILS
- Servings:6
- Prep time:20min
- Cook time:10min
- Dish type:Starters
- Difficulty:Medium
- Cuisine:British, Meat
- Chef:Marco Pierre White
- Programme:
- Marco's Great British Feast
Ingredients
1 fillet from saddle of venison (Roe deer) hung for 1 week
1 tsp gherkins
1 tsp capers
1 tsp parsley
1 tsp chopped shallots
1 tsp anchovy fillet finely diced
1 tsp Worcestershire sauce
1 free range egg yolk
Tabasco sauce
Ketchup
Olive oil
Salt
1 tsp gherkins
1 tsp capers
1 tsp parsley
1 tsp chopped shallots
1 tsp anchovy fillet finely diced
1 tsp Worcestershire sauce
1 free range egg yolk
Tabasco sauce
Ketchup
Olive oil
Salt
Preparation
- Put the venison fillet through a mincer into a large bowl.
- Add 1 teaspoon of capers, 1 teaspoon of gherkins, 1 teaspoon of parsley, 1 teaspoon of chopped shallots and 1 teaspoon of Worcestershire sauce.
- Add tabasco to taste, ketchup and a splash of olive oil, season with salt then mix together well.
- Place a ring cutter onto a serving plate, and spoon in the mixture. Lift the ring off and make a small indentation in the top of the tartare. Garnish with an egg yolk on top.
