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


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


  • 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.


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