Raw venison with radishes & grilled bread

This dish can work really well with beef too, but I find that the rosemary and egg yolk emulsion are perfect for venison. It is essentially based on a classic French tartare but here we use some onion seeds and Sriracha sauce to add body and spice. Serving with bitter leaves, radish and charred bread helps add a bitterness that enhances the sweet notes of the venison.