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

1. 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.
2. Make the recipe around 15 minutes before eating to allow the flavours to infuse.
3. I like to finish the dish with a seasoned egg yolk, a drizzle of olive oil and some oven baked bread