Venison tartare with smoked celeriac remoulade

Name: Venison tartare with smoked celeriac remoulade
Yield: Serves 6
Ingredients: 100 g mayonnaise; 2 tsp sea salt; 10 g chives, finely chopped; 20 g Pommery mustard; juice of ½ lemon; 1 large (approx. 800 g) celeriac, peeled and grated; 1 tbsp good-quality olive oil; 300 g venison haunch or fillet; 6 slices of sourdough bread; 25 g buckwheat, toasted; 200 ml pickle liquor; 150 g shimeji mushrooms; 300 g venison haunch or fillet; 80 g cornichons

Preparation info

Serves
6

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

Smoking the remoulade is optional here, but I think it works well with the gamey venison. You just need to get some smoking chips and a smoking tube, or alternatively you could make your mayonnaise with a smoked rapeseed oil.

Ingredients

Smoked Celeriac Remoulade

1 large (approx. 800 g) celeriac, peeled and grated
juice of ½ lemon</

Main course
Autumn

Method

For the remoulade, mix the grated celeriac with the lemon juice and salt and leave for 10 minutes until it has wilted slightly. Add the mayonnaise, Pommery mustard and finely chopped chives and stir through so everything is well mixed. If you’re smoking the remoulade, smoke it for 15 minutes according to the instructions.

Next, make the tartare. Using