Venison Tartare Recipe - Great British Chefs

Ingredients

• 400g of loin of venison, sinew removed
• 2 tbsp of baby capers
• 2 anchovy fillets, finely diced
• 6 umeboshi, finely diced
• 1 shallot, finely diced
• 1 gherkin, sweet and sour, finely diced
• 1 tsp Worcestershire sauce
• 1 pinch of Urfa chilli flakes, plus extra for garnish
• 2 tsp yuzu juice
• 3 tbsp of mayonnaise
• salt
• 4 medium crispbread, preferably Peter’s Yard 135mm with hole
• 4 egg yolks
• 8 celery leaves, finely chopped
• 8 parsley leaves, finely chopped