BBC Food - Recipes - Venison tartare with celeriac remoulade, chestnuts and juniper toast
This posh seasonal starter wouldn't look out of place in an upmarket restaurant, so it will certainly wow at home.
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Cooking tools:
- Food processor
- Cake ring
- Grill
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Colander
- Plate
- Fork
- Refrigerator
- Spoon
Ingredients
- 100g/3½oz sourdough bread , thinly sliced
- drizzle olive oil
- 5 dried juniper berries , crushed
- 1 garlic clove
- 40ml/1½fl oz white wine vinegar
- 15 drops Tabasco
- 20g/¾oz Dijon mustard
- 40g/1½oz tomato ketchup
- 3 silver anchovy fillets (boquerones)
- 1 dried juniper berry
- 1 small celeriac
- 3-4 tbsp salt
- 100ml/3½fl oz crème fraîche
- 1 tsp wholegrain mustard
- 400g/14oz venison loin, fat trimmed, finely diced
- 1 large shallot , diced
- ½ bunch fresh flatleaf parsley , leaves chopped
- 50g/2oz cornichons, drained, diced
- salt
- freshly ground black pepper
- 4 quail egg yolks (reserve half of each shell to serve)
- 2 large fresh chestnuts , cooked, peeled and sliced
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