Neck of venison ‘sausage roll’ with tandoori mayonnaise and salad

Name: Neck of venison ‘sausage roll’ with tandoori mayonnaise and salad
Cuisine: British
Ingredients: 200 g oats, semi-toasted; 225 g plain flour; 100 g butter diced; 50 g water; 300 g neck of venison; 2 slices of white bread; 100 g milk; 1 sprig lemon thyme; 1 sprig of rosemary; salt and black pepper; salt and black pepper; 2 egg yolks; 10 g Dijon mustard; 260 g sunflower oil; 35 g tandoori powder; 40 g ginger; 75 g lime juice; 80 g spring onions, chopped; 20 g coriander, chopped; 1 egg – finely grated; (your own preference) but I like to use frisée/coriander leaves/rocket; (your own preference) but I like to use frisée/coriander leaves/rocket; (your own preference) but I like to use frisée/coriander leaves/rocket

Preparation info

Serves
4

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

In 2008 I had the privilege of being taught by one of the most well-informed chef lecturers in the field of butchery, game, poultry and fish at Westminster Kingsway College: José Souto, a truly respected chef. A year later I was lucky enough as a student to go with Mr Souto to Norfolk where I had the opportunity to learn about the different aspects of deer stalking.

Witnessing a deer being shot from dista

Ingredients

Europe
United Kingdom
Starter

Ingredients

Method