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Venison tartare with blueberries and juniper

Name: Venison tartare with blueberries and juniper
Total time: 30 min
Yield: serves 4 as a starter
Ingredients: venison loin 240g, chilled; shallot 1/4 finely diced; chives 2cm of a bunch, finely sliced; capers 1 tsp, finely diced if large; smoked olive or rapeseed oil 1 tsp; blueberries 50g; sourdough 2 slices, cubed and toasted; juniper berries 1 1/2 tbsp; extra-virgin rapeseed oil 100ml; egg yolk 1; Dijon mustard 1 tsp; white wine vinegar 1 tsp

30 minutes plus one hour infusing
serves 4 as a starter
Easy

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.

March 21, 2017 at 12:00 pm

Ingredients

venison loin 240g, chilled
shallot 1/4 finely diced
chives 2cm of a bunch, finely sliced
capers 1 tsp, finely diced if large
smoked olive or rapeseed oil 1 tsp
blueberries 50g
sourdough 2 slices, cubed and toasted

MAYO

juniper berries 1 1/2 tbsp
extra-virgin rapeseed oil 100ml
egg yolk 1
Dijon mustard 1 tsp
 white wine vinegar 1 tsp

Method

Step 1

Crush the juniper berries and add to a pan with the rapeseed oil. Heat gently until 70C and keep at that temperature for 10 minutes, allow to cool and infuse for 1 hour, then strain.
Step 2

Put the egg yolk in a bowl with the dijon, vinegar and a pinch of salt and whisk well until smooth. Gradually add the juniper-infused oil, drop by drop at first, then more quickly, whisking all the time.
Step 3

Finely dice the venison, then stir with the shallot, chives, capers and oil and divide between 4 plates. Dot some of the mayo on top and sprinkle each with some blueberries.