GAME MASTERCLASS: Tartare OF ROE DEER
Recipe by Jeff Bland
Ingredients
100g Roe Deer Loin
25g Pear
25g Roast Celeriac
40g Mayonnaise
1/2 Lime
30g Shallot Chopped
3g Chilli Chopped
5g Dried Venison
6 Dried Sage Leaves
24 Small Chanterelles
24 Baby Spinach Leaves
3g Salt
2g Pepper
Method
Small dice the venison.
Small dice pear, celeriac and shallot.
Place in a mixing bowl.
Add lime juice, mayonnaise, salt and pepper.
Chilli leave to infuse.
Saute chanterelles.
Make a ring of spinach leaves in plate.
Place venison in centre and top with sage leaves and dried venison.
Surround with chanterelles and serve with Juniper Berry Bread.