Venison Tartare with Mushroom Recipe - Great British Chefs

Ingredients

• 160g of loin of young red deer hind, cut into a small dice
• 1 tbsp of dark brown sugar
• 1 tsp Dijon mustard
• 1 pinch of smoked salt, Scott uses heather-smoked salt
• 500g of blackberries
• distilled malt vinegar
• 200ml of rapeseed oil
• 1 tbsp of heather honey
• 20g of Douglas fir pine needles, dried
• 30g of Douglas fir pine needles, fresh
• 100g of button mushrooms
• 75g of button mushrooms
• 1 egg yolk
• 2 tsp Dijon mustard
• 1 tbsp of beer vinegar
• 1 tsp light soy sauce
• 1 tbsp of mushroom powder
• 200g of pickled walnuts, plus 100ml of the pickling vinegar
• 50g of dark brown sugar
• 50g of light brown sugar
• 2 leeks
• 200ml of extra virgin olive oil
• 50g of charcoal, block form
• 4 button mushrooms, peeled and finely sliced on a mandoline
• 100g of mixed leaves