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
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.
