Venison Tartare with Mushroom Recipe

Name: Venison Tartare with Mushroom Recipe
Total time: 240 min
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

www.greatbritishchefs.com

This stunning dish from Scott Davies matches beautiful young venison with earthy mushroom mayonnaise, sharp walnut ketchup, smokey charcoal and floral pine oil

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