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
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
