Venison Tartare


  • 280 g (10 oz) venison short loin, cut into 3 mm (⅛ inch) dice
  • 1 small French shallot, minced
  • 24 g (1 oz) wholegrain mustard
  • 20 g (¾ oz) camelina oil, or substitute linseed (flaxseed) oil
  • immature juniper berries, to serve
  • microgreens, to serve
  • walnuts, toasted and crushed, to serve

Tarragon Purée

  • 7 g ( oz) agar-agar
  • 5 g ( oz) sea salt
  • 70 g ( oz) tarragon leaves

Lemon Purée

  • 115 g (4 oz) lemon peel
  • 140 ml ( fl oz) lemon juice, strained
  • 40 g ( oz) sugar
  • 4 g (1⅛ oz) salt


For the tarragon purée, bring 500 ml (17 fl oz/2 cups) of water, the agar-agar and sea salt to a boil in a saucepan over medium heat. Boil for 1 minute, stirring constantly. Pour into a container, cover and place in the refrigerator to set for 20 minutes. Blanch the tarragon in boiling water until bright green and tender. Refresh in iced water, squeeze to remove excess water then add to a food processor with the cooled agar-agar base and process until smooth. Set aside.

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.