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.
Ingredients
- venison loin 240g, chilled
- shallot 1/4 finely diced
- chives 2cm of a bunch, finely sliced
- capers 1 tsp, finely diced if large
- smoked olive or rapeseed oil 1 tsp
- blueberries 50g
- sourdough 2 slices, cubed and toasted
MAYO
- juniper berries 1 1/2 tbsp
- extra-virgin rapeseed oil 100ml
- egg yolk 1
- Dijon mustard 1 tsp
- white wine vinegar 1 tsp
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.
Nutritional Information
- Kcals 360
- Fat 28.7g
- Saturates 2.7g
- Carbs 9g
- Sugars 1.9g
- Fibre 0.7g
- Protein 16.1g
- Salt 0.6g
