Photo: Mike Kenneally
Venison tartare with celeriac remoulade, chestnuts and juniper toast
21 ingredients
30 min + 10 min
Serves 4
openrecipes
This posh seasonal starter wouldn't look out of place in an upmarket restaurant, so it will certainly wow at home.
Estimated Nutrition (whole recipe, rough)
1159
Calories
84g
Protein
34g
Fat
123g
Carbs
Counts 14 of 18 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Berry | not in our table | 0 |
| Celeriac | not in our table | 0 |
| Quail | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g/3½oz sourdough bread
- drizzle olive oil
- 5 dried juniper berries
- 1 garlic
- 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
- 1 large shallot
- ½ bunch fresh flatleaf parsley
- 50g/2oz cornichons, drained, diced
- salt and freshly ground black pepper
- 4 quail egg yolks
- 2 large fresh chestnuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes