Venison Tartare by Ben Chamberlain, Head Chef, Wild Restaurant, Bull at Burford
In the culinary world, few chefs possess the ability to harness fire as both a tool and an art form quite like Chef Ben Chamberlain. Renowned for his mastery of
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Ingredients
- 3oz fallow venison loin
- 50g shio koji
- coal oil
- 2000ml rapeseed oil
- 1 small to medium red-hot coals
- 100ml sake
- 50ml mirin
- 20g caster sugar
- 1 kombu sheet (3x3cm)
- 50g golden enoki mushrooms
- 200g Yorkshire rhubarb, chopped
- 50g Red chillies darken over fire
- 20g galangal, sliced
- 20g ginger, peeled sliced
- 50ml brown rice vinegar
- 2 large Spanish onions
- 200ml Cotswold pale ale
- 30g coconut sugar
- 20g dried pasilla chillies
- 100g Maldon salt
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