Olive Magazine
venison

Venison tartare with blueberries and juniper

Published: March 21, 2017 at 12:00 pm
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  • Preparation and cooking time
    • Total time
    • plus one hour infusing
  • Easy
  • Serves 4 as a starter

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.

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal360
fat28.7g
saturates2.7g
carbs9g
sugars1.9g
fibre0.7g
protein16.1g
salt0.6g
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Ingredients

  • 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

MAYO

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

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.

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