Raw deer, beer and woodland gear

Preparation time
1-2 hours

Cooking time
over 2 hours

Serves
Serves 4

By Tommy Banks

Ingredients

For the shallot ash

  • 1 tbsp vegetable oil
  • 2 shallots, skins left on and halved
  • sea salt

For the venison tartare

  • 200g/7oz trimmed venison loin
  • oak shavings, for smoking
  • 2 tsp shallot ash
  • 1 tsp finely chopped fresh flatleaf parsley
  • 1 tsp Tabasco sauce or fermented chilli sauce
  • 1g reduced IPA
  • 15g/½oz slow-cooked egg yolk
  • 4g sea salt
  • 20g fermented carrot, finely diced
  • 1 tsp preserving vinegar from pickled garlic

For the beer and shallot purée

  • 1kg/2lb4oz shallots, peeled and halved
  • 2 tbsp vegetable oil
  • 330ml/11fl oz wheat beer
  • 50g/1¾oz smoked butter
  • 20g/¾oz dark brown sugar
  • 1g xanthan gum
  • sea salt

For the cep croûtons

  • 2 slices wholemeal sourdough bread, crusts removed
  • 50g/1¾oz smoked butter
  • 1 tsp cep salt
  • For serving
  • very young wild garlic shoots
  • edible foraged leaves
  • edible flowers
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