Venison tartare with blueberries and juniper
Serves 4 as a starter
Easy
Total time:
plus one hour infusing
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.
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- 240g venison loinchilled
- 1/4 finely diced shallot
- 2cm of a bunch chivesfinely sliced
- 1 tsp capersfinely diced if large
- 1 tsp smoked olive or rapeseed oil
- 50g blueberries
- 2 slices sourdoughcubed 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
- kcal360low
- 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.
