Venison Tartare with Tarragon Mayo and Fried Anchovy Recipe

Venison Tartare with Tarragon Mayo and Fried Anchovy Recipe


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By Casey McDonald

Serves 4


320g venison

4 shallots

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

160ml vinegar

375ml rice bran oil

Cover shallots and capers with vinegar and allow to sit for five minutes. Blend and mix with oil.

Tarragon mayo

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.

To serve

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.