Raw Venison, Chimichurri, Brassicas, Coal Dressing Recipe

Ingredients

• 100g of roe venison loin, dry-aged
• 1 shallot, finely diced
• 1/2 bunch of chives, finely chopped
• Maldon salt
• 75g of coriander
• 75g of parsley
• 10g of tarragon
• 10g of chervil
• 3 garlic cloves
• 25g of ginger
• 2 small green chillies
• 500ml of vegetable oil
• 1 egg yolk
• 10g of lemon juice
• 3g of Maldon salt
• 250ml of vegetable oil
• 1 lump of charcoal, glowing hot from a barbecue
• 75g of white wine vinegar
• 1g of xanthan gum
• 45g of honey
• 20g of Dijon mustard
• 30g of olive oil
• 50g of vegetable oil
• 100ml of water
• 65ml of white wine vinegar
• 35g of sugar
• 1/2 kohlrabi, cut into 1cm dice
• 1/2 cucumber, cut into 1cm dice
• 200g of sourdough, cut into 1cm dice (stale bread is fine)
• 50g of unsalted butter
• 1 gem lettuce
• vegetable oil
• large brassica shoots, such as kohlrabi, broccoli, red Russian kale and cauliflower