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By Casey McDonald
Trim venison and remove any fat. Dice meat, then cover so it doesn’t oxidise.
Prepare shallots by steaming them gently in 1 litre of water. Dice finely once cool, and mix with venison.
Caper and shallot dressing
70g shallots, finely diced
30g capers, lightly chopped
375ml rice bran oil
Cover shallots and capers with vinegar and allow to sit for five minutes. Blend and mix with oil.
1 large shallot, sliced
4 garlic cloves, chopped
100ml white wine vinegar
7 egg yolks
½ bunch tarragon
300ml vegetable oil
60 ml water
Salt to taste
Sweat shallot and garlic for five minutes until soft but not coloured. Add vinegar and reduce by half. Allow to cool before making the mayo.
In a food processor, place shallot and garlic reduction, egg yolks, and tarragon. Blend on high speed and add the oil slowly, to emulsify. Adjust the thickness with water and season with salt and vinegar if needed. Sit until cool, then store in a piping bag.
1 x 45g tin Ortiz anchovies
Flour for coating
Oil for frying
Drain anchovies well and toss in flour. Ensure they have a good coating. Fry in small batches, and drain on a tray.
Mix venison and soft shallots with the caper and shallot dressing. Plate up in 4 individual servings. Using the piping bag, dot mayo around each plate of venison. Sprinkle a selection of herbs on top for garnish – tarragon and chervil are great for this. Drizzle over
1 teaspoon of sherry vinegar per serving. Crumble cooled anchovies over venison to serve.