Venison Tartare with Celeriac Remoulade, Chestnuts and Juniper Toast

A sophisticated seasonal starter featuring diced venison loin, creamy celeriac remoulade, juniper-infused sourdough toast, and quail egg yolks.

Appetiser Christmas Gourmet Game Venison

Estimated Nutrition

Calories

279.6

kcal / serving

1118.4 kcal total

Carbs

13g

per serving

52 g total

Fat

13.6g

per serving

54.4 g total

Protein

26.3g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

drops

tsp

Dairy

100

Crème Fraîche

GrainsCereals

100

Sourdough Bread

thinly sliced

Meat

400

Venison Loin

fat trimmed, finely diced

NutsSeeds

piece

Juniper Berries

dried, crushed

clove

Garlic

piece

Juniper Berry

dried

tbsp

Salt

for drawing out moisture

0.5

bunch

Flat leaf Parsley

leaves chopped

piece

Chestnuts

cooked, peeled and sliced

OilsFats

drizzle

Olive Oil

Other

piece

Quail Egg Yolks

reserve shell

Seafood

piece

Anchovy Fillets

boquerones

Vegetables

piece

Celeriac

small

piece

Shallot

diced

Cornichons

drained, diced

Method

Preheat the grill to a medium setting.

Grill sourdough slices for 1 minute, turn, drizzle with olive oil, sprinkle with juniper, and toast until golden.

Blend garlic, vinegar, Tabasco, Dijon mustard, ketchup, anchovies, and one juniper berry into a smooth purée.

Peel the celeriac, cut into thin strips, and toss with salt for 3 minutes.

Wash the celeriac strips under cold water, drain, and mix with wholegrain mustard and crème fraîche.

Mix diced venison, shallot, parsley, and cornichons with the blended dressing and season well.

Press the venison mixture into ring moulds on plates and remove the moulds.

Serve with a portion of remoulade, the juniper toast, a quail egg yolk in its shell, and chestnut slices.