Venison Tartare

• 350 g end pieces venison loin
• 1 shallot
• 10 cornichons

Preparation

Cut the meat by hand into 2mm dice, reserving any fat and trimmings for the burgers. Don’t be tempted to chop the meat into a pulp, otherwise the texture will be lost. Peel and finely dice the shallot. Finely slice the cornichons. Pick the leaves from the parsley and chop them roughly.

Make the dressing. Peel and roughly chop