For the tarragon purée, bring
For the lemon purée, place the peel in a saucepan of water and bring to the boil over medium heat. Drain and repeat the process twice more. Place the cooked peel and remaining purée ingredients in a medium saucepan and simmer until the lemon peel is tender. Purée in a blender, adding water as needed to thin to a creamy consistency.
To prepare the venison, suspend a stainless steel bowl over a bowl of ice, ensuring the top bowl is touching the ice so it stays cool. Put the venison in the chilled bowl, along with the shallot, mustard and camelina oil. Season and beat vigorously with a wooden spoon for 3 minutes.
Arrange the venison on a serving plate and scatter with juniper berries, microgreens and walnuts. Dot the lemon purée and tarragon purée around the plate. Serve immediately.
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