Ingredients

• 1 egg yolk
• 1 tsp Dijon mustard
• 1 tsp sherry vinegar
• 100ml/3½fl oz vegetable oil
• 50ml/2fl oz hazelnut oil
• 1 lemon
• halved
• 400g/14oz roe deer fillet
• ice cubes
• to keep the tartare cool as you prepare it
• 2 tbsp finely chopped apple
• 2 tbsp finely chopped carrot
• 2 tbsp finely chopped celeriac
• 2 tbsp finely chopped chives
• 2 tbsp roughly chopped hazelnuts
• 1 tsp finely chopped shallots
• 1 tsp sherry vinegar
• 4 quails’ eggs
• sea salt and freshly cracked black pepper
• gluten-free sourdough croûtons

Directions

• For the mayonnaise
• put the egg yolk
• mustard and vinegar in a bowl. Whisk until emulsified. Place the bowl on a kitchen cloth (to stop it from moving around) and slowly whisk in the vegetable and hazelnut oil. Season with freshly squeezed lemon juice
• to taste
• then cover and store in the fridge until needed.
• For the venison tartare
• use a sharp knife to remove any sinew from the fillet
• then cut the meat into a very fine dice. Put the meat in a medium bowl and place in a large bowl or roasting tray filled with ice. Season the meat well with salt and pepper before mixing in the apple
• carrot
• celeriac
• chives and hazelnuts.
• Add a tablespoon of the mayonnaise. Stir in the vinegar and mix until combined
• adding more mayonnaise if needed. I like to mould the tartare in a lightly greased metal ring from a stylish presentation
• but it can be just spooned into the centre of serving plates.
• Serve the tartare with a quail’s egg yolk on top of each portion and a little extra cracked pepper. Garnish with the croûtons.