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

Venison tartare with blueberries and juniper on a blue patterned plate

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.