- 80g wild venison loin
- 2 tsp finely diced shallots
- 2 tsp finely diced pickles
- 1 tsp chopped Italian parsley
- 3 tsp Dijon mustard
- 2 tsp capers, finely chopped
- 1½ tsp Yorkshire relish
- ¼ tsp sweet smoked paprika
- 2 - 3 drops Kaitaia Fire chilli sauce
- ¼ tsp flakey sea salt
- 1 egg yolk
- 2 tsp extra-virgin olive oil to finish
- 10 Cos lettuce leaves
Place raspberries, lemon juice, zest and sugar into a large saucepan. Cook, stirring, over a low heat for 5 minutes or until sugar has dissolved. Strain mixture through a sieve, pressing as much fruit as possible through the sieve. Measure the amount of purée and add water to make 1.75 litres of purée. Stir through liquid glucose.
Using electric beaters, whisk egg whites until firm peaks form. Fold into berry mixture. Churn in an ice cream machine following manufacturer's instructions. Spoon into plastic tubs and freeze.
The secret to a great tartare is a premium fillet and fresh ingredients.
Take your premium Venison fillet and trim any of the silver skin or sinew off that may still be attached (or your local butcher will be able to do this for you). Once trimmed, using a sharp cook's knife, dice the venison by taking slices off the fillet around ½cm thick, then lying the slices flat, stacking them two high at a time, slice lengthways the same thickness as previous. Now turning the fillet parallel to yourself, dice along the strips to finish, leaving you with your finely diced venison. Place in a bowl, wrap and put in the fridge for later.
Take the shallots and pickles or cornichons and dice these as small as possible then set aside. Wash and pick the parsley fine slices (finely dice). Rinse capers and dry on a tea-towel, to remove any excess brine or salt.
The baby Cos will need to be washed in cold water to remove any dirt. Tear the leaves off by hand and let them break naturally to reduce the ends discolouring. Place in the fridge until needed.
To assemble, remove the venison from the fridge. Add shallots, pickles, parsley, mustard, capers, Yorkshire relish or Worchester sauce, paprika, sea salt, Kaitaia Fire and egg yolk. With the back of a fork mix all the ingredients together until well incorporated, the mix should look slightly wet and bind together. Season to taste. Place the mixture onto a plate or bowl and arrange lettuce boats around the edge, drizzle with olive oil to finish.