GAME MASTERCLASS: Tartare OF ROE DEER

Recipe by Jeff Bland

Ingredients

100g Roe Deer Loin
25g Pear
25g Roast Celeriac
40g Mayonnaise
1/2 Lime
30g Shallot Chopped
3g Chilli Chopped
5g Dried Venison
6 Dried Sage Leaves
24 Small Chanterelles
24 Baby Spinach Leaves
3g Salt
2g Pepper

Method

Small dice the venison.

Small dice pear, celeriac and shallot.

Place in a mixing bowl.

Add lime juice, mayonnaise, salt and pepper.

Chilli leave to infuse.

Saute chanterelles.

Make a ring of spinach leaves in plate.

Place venison in centre and top with sage leaves and dried venison.

Surround with chanterelles and serve with Juniper Berry Bread.