Raw Deer with Wild Garlic and Wood Sorrel Recipe - Great British Chefs

Name: Raw Deer with Wild Garlic and Wood Sorrel Recipe - Great British Chefs
Ingredients: 1/2 venison loin, semi-frozen; lemon juice; 5g of wild garlic, chopped; 2 egg yolks; wood sorrel, leaves only, to garnish; 200g of red pepper, stalks removed and deseeded; 23g of red chillies, stalks removed and deseeded; salt; 0.5g of xanthan gum; 1 handful of silverskin onions; 400g of Chardonnay vinegar; 100g of water; 50g of caster sugar; 10 shallots, peeled and left whole; 1 dash of vegetable oil; 40g of egg yolk; 15g of Dijon mustard; 5g of white wine vinegar; 2.5g of Maldon salt; 160g of vegetable oil; 480g of wild garlic; 10 slices of dark rye bread, sliced very thinly using a meat slicer or a very sharp knife; 1kg bone marrow; 3 sprigs of fresh thyme; 2 garlic cloves, crushed

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This complex venison tartare recipe from Michelin-starred chef Tommy Banks pairs the raw meat with the finest flavours of British springtime.

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Ingredients

1/2 venison loin, semi-frozen
lemon juice
5g of wild garlic, chopped
2 egg yolks
wood sorrel, leaves only, to garnish
200g of red pepper, stalks removed and deseeded
23g of red chillies, stalks removed and deseeded
salt
0.5g of xanthan gum
1 handful of silverskin onions
400g of Chardonnay vinegar
100g of water
50g of caster sugar
10 shallots, peeled and left whole
1 dash of vegetable oil
40g of egg yolk
15g of Dijon mustard
5g of white wine vinegar
2.5g of Maldon salt
160g of vegetable oil
480g of wild garlic
10 slices of dark rye bread, sliced very thinly using a meat slicer or a very sharp knife
1kg bone marrow
3 sprigs of fresh thyme
2 garlic cloves, crushed