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Venison tartare with blueberries and juniper

Venison tartare with blueberries and juniper on a blue patterned plate

Venison tartare with blueberries and juniper

Name: Venison tartare with blueberries and juniper
Total time: 30 min
Yield: Serves 4 as a starter
Cuisine: Scandinavian
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; 1 1/2 tbsp juniper berries; 100ml extra-virgin rapeseed oil; 1 egg yolk; 1 tsp Dijon mustard; 1 tsp white wine vinegar

Henrik Ritzén

Published: March 21, 2017 at 12:00 PM

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Serves 4 as a starter

Easy

Total time: 30 mins

plus one hour infusing

0 reviews

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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

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Alternatives

Complete the dish

Try this recipe for venison tartare, then discover more venison recipes such as our venison pie, venison curry, venison burgers, venison wellington and venison steaks.

Ingredients

Nutrition

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

Nutrition: per serving

kcal360

low
fat28.7g
saturates2.7g
carbs9g
sugars1.9g
fibre0.7g
protein16.1g
salt0.6g

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.

Authors

Henrik Ritzén

Henrik Ritzén

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