Here’s a quick and easy recipe to enjoy venison in its simplest form from Chef Steven Paterson. Often only thought of as a dish you would have in a fancy restaurant, this is a great dish to start any dinner with family and friends.
Ingredients
- 250g venison, finely diced (try to use a premium cut)
- 1 banana shallot, finely diced
- ½ tbsp capers
- 4 cornichons, finely diced
- ½ tbsp chervil, diced
- ½ tsp hot English mustard
- A dash of Worcestershire sauce
- 1 egg yolk
- Good-quality salt (Maldon is my preference)
- Cracked black pepper
Method
This recipe should be altered to your preference. Go with your taste buds and add more or less of what you like. Just remember to taste as you go as the flavor develops the longer it sits.
Add all the ingredients together one at a time, taste as you go, and season to taste.
Simple!
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