Venison Tartare
Keep all the extras separate so you can add them to suit your own palate
Makes enough for: 1 person
Ingredients
- 150 g trimmed venison
- Salt and freshly ground black pepper to season
- 1 pinch cayenne pepper
- 2 drops Worcestershire sauce
- 1 egg yolk
- 15 mls chopped spring onions
- 15 mls chopped flat leaf parsley
- 5 mls chopped capers
to eat
- melba toast
Method
- Fine dice the venison and season to taste
- Add the cayenne and Worcestershire sauce and gently stir to mix
- Place onto a plate and depress the centre
- Gently drop in the egg yolk
- Place the spring onions, parsley and capers onto the plate and serve
to eat
- Mix in the egg yolk and add as much of the onions, parsley and capers to suit your palate
- Scoop up using melba toast