Cooking venison can be tricky but if you get it right it is a real crowd pleaser. The following are two of my favourites. The tartare is fun and with Sika venison a winner. With winter coming the Venison Pot Pie is so versatile for either lunch or dinner.
VENISON TARTARE
Ingredients
- 400g Venison Back Strap
- 2tsp Chopped Gherkins
- 1tsp Chopped Capers
- 1tsp Chopped Tarragon
- 2tsp Chopped Shallot
- 1 Clove Chopped Garlic
- 1 Chopped Anchovy
- 1tsp Worchester Sauce
- 1 Egg Yolk
- 1/2tsp Djon Mustard
- Tabasco and Salt to taste
Method
- Finely dice the Venison, keeping it as cold as possible. Add all the above ingredients one at a time folding in with a large metal spoon. Finish with tabasco and salt to taste.
- Make the recipe around 15 minutes before eating to allow the flavours to infuse.
- I like to finish the dish with a seasoned egg yolk, a drizzle of olive oil and some oven baked bread
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