Venison tartare with blueberries and juniper
This dish is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London. Soft and beguiling venison tartare is joined by spicy blueberries. Aquavit uses scraps of batter for crunch, but you can also serve with croutons or toast.
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40 mins serves 4 as a starter
1 h 30 mins serves 6