LYNTON'S VENISON TARTARE
150 g venison loin
1/2 tbsp sriracha
3 cloves black garlic
1 tbsp cornichon
1 tbsp cornichon juice
2 tsp extra virgin olive oil
Salt & pepper, to taste
Two stalks spring onions
Fresh cucumber, slightly peeled
Using a sharp knife cut the venison loin into 3mm cubes, set aside in a small mixing bowl.
Clean your board and knife and finely chop the cornichons, add these to the mixing bowl with the venison.
To make the dressing add the black garlic, sriracha, cornichon juice and extra virgin olive oil and grind until a find paste is formed.
Add the black garlic mixture to the venison and mix well using a fork. Season the tartare at this stage with salt and fresh cracked black pepper.
Meanwhile thinly slice the cucumber and the spring onions and set aside for garnish.
On a clean plate place the tartare mix down, top with thinly sliced spring onion and the cucumber rounds. Serve immediately.
EMMA'S CURRY RHUBARB CHUTNEY
KIRSTEN TIBBALLS' CREME FRAICHE CAKE
MY MARKET KITCHEN
Creative Media Productions