Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Venison tartare with blueberries and juniper
- Preparation and cooking time
- Total time
- plus one hour infusing
- Easy
- Serves 4 as a starter
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.
