Vegetarian recipe ideas
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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.
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.
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.