Smoked Venison Tartare – Mushroom Duxelle – Brioche Toast

Recipe by Darren Seggie.

Smoked Tartare

Ingredients

Venison Tender Loin (from under the rib cage)

50g Cornichons – Finely Diced

20g Capers – Rinsed and finely chopped

40g Shallot – Finely Diced

Worcestershire Sauce

Tabasco Sauce

Chives – Finely Chopped

EVOO

Cherry Smoking Chips

Method

Remove any sinew from the tender loin and store in the fridge.

Place your oven onto its lowest temperature possible.

Set up a smoking tray by placing the smoking chips in it covered by foil. Heat the smoking chips on the stove top until a strong smoked has started.

Place in the bottom of the oven, pop a hole in the foil and turn the oven off. You are trying to create a smoking chamber here.

After 10 minutes, take the loin from the fridge and place on a wire rack. Place in the top of the oven, as far from the smoke as possible.

Relight the smoking chips with a blow torch if needed then shut the oven.

Leave for 15 minutes.

Remove the loin from the oven and place in the fridge to cool fully.

Once cold, cut into a fine dice and season with the remaining ingredients and salt.

Brioche Toast

Ingredients

1 Brioche Loaf

Softened Butter

Method

Slice the brioche into finger sized pieces then freeze.

Remove from the freezer and brush all over with the softened butter, then place back in the freezer. This will help it keep sharp edges during the process.

Place the fingers onto a frying pan and place on a high heat, as soon as it toasts, rotate the finger over until all sides have been toasted. Cool on a wire rack.

Mushroom Duxelle

Ingredients

200g Button Mushrooms

50g Butter

1 Shallot – finely diced

1 Sprig Thyme

20ml Madeira

Method

Blend the mushrooms in a robot coupe until a fine mince.

Heat a pan with the butter and soften the shallot, then add the mushroom and thyme. Cook until reduced by two thirds.

Finish with the madeira and cook for a further 3-4 minutes until incorporated.