Ingredients

• 100g/3½oz sourdough bread
• thinly sliced
• drizzle olive oil
• 5 dried juniper berries
• crushed
• 1 garlic clove
• 40ml/1½fl oz white wine vinegar
• 15 drops Tabasco
• 20g/¾oz Dijon mustard
• 40g/1½oz tomato ketchup
• 3 silver anchovy fillets (boquerones)
• 1 dried juniper berry
• 1 small celeriac
• 3-4 tbsp salt
• 100ml/3½fl oz crème fraîche
• 1 tsp wholegrain mustard
• 400g/14oz venison loin
• fat trimmed
• finely diced
• 1 large shallot
• diced
• ½ bunch fresh flatleaf parsley
• leaves chopped
• 50g/2oz cornichons
• drained
• diced
• salt and freshly ground black pepper
• 4 quail egg yolks (reserve half of each shell to serve)
• 2 large fresh chestnuts
• cooked
• peeled and sliced

Directions

• For the toast
• preheat the grill to a medium setting.
• Grill the sourdough slices for 1-2 minutes. Turn over and drizzle with olive oil. Sprinkle over the crushed juniper berries. Toast for 2 minutes or until golden-brown. Keep warm.
• For the dressing
• blend all of the dressing ingredients to a smooth purée in a food processor. Set aside until needed.
• For the remoulade
• peel the celeriac and cut the flesh into thin strips
• sprinkling the strips with salt as you go to prevent it from discolouring and to absorb any moisture. Set aside for 3 minutes.
• Wash the julienned celeriac under a cold running tap
• then drain. Transfer to a large mixing bowl. Stir in the mustard and crème fraîche until well combined. Chill in the fridge until needed.
• For the venison tartare
• in a bowl
• mix together the diced venison
• shallot
• parsley and cornichons. Pour over the dressing and mix until well combined
• Season
• to taste
• with salt and freshly ground black pepper
• then mix again.
• To serve
• place one ring mould onto each of 4 serving plates. Divide the venison tartare equally among the ring moulds
• pressing the meat down into the sides of the mould. Twist a helping of the celeriac remoulade around a fork and place it alongside the venison. Add a slice or two of toast and top each venison tartare with a half eggshell containing a quail egg yolk. Finally
• garnish each plate with the chestnut slices.