We're down here at Hunter Gather Cook Tree House HQ and we're going to do one of our higher-end dishes.
This is going to be a smoked Venison Tartare.
Were down here are treehouse HQ.
We do lots of foraging, animal butchery and wild cocktail making
So we're going to start off with our piece of backdrop here.
Which came off a fallow deer. So, first of all we're going to come in
one slice straight the way down.
Like so. And up. Do it again.
Then we come straight down
like so.
Of course you don't have to make it into a Venison Tartare. You
could just eat like that.
So now, bunch this up, we're just gonna cut it up.
Nice and finely. This way we have plenty
of texture in the tartare itself.
There's our fillet done and ready to go. So,
we've got a few extra components that go with this dish, which
I'm gonna talking through here. So first of all,
the seasoning.
So we have some finely chopped
er shallots here. We've got some mandolin gherkins here,
and finally some funny chopped capers here. So with our wild ingredients
in the woods earlier and we've got some
ground ivy which has been finely chopped, which is that nice herbaceous
plant that we use in many of our dishes.
Here which is going to bring that nice bitter sort of
sweet garlicy flavour to it. This is wild horse radish which
just trim down so it's ready to grate. Wild horse raddish specially
is pretty fiery. I'm just going to microplane some of this up.
So the way in which this dish works is its
you-know mix and match to how you want it. It's no, no kind of set way of how you have to eat it.
If you wanna
add horseradish you can, if you don't, you don't. So obviously with the fillet here we're just going to give it
a little bit of seasoning. Not a huge amount.
Bit of salt on there. A few twists of pepper.
So here we've got in our kilner jar, we've got a presentation ring.
So we're just gonna stick this in here and
just gonna turn the tartare a bit cos obviously
that seasoning want to mix it up a bit.
And now just gonna put this in
into our presentation ring. So what we want to do once we've pressed this down into the
presentation ring
is just make a nice little sort-of divert in middle on the top because that
is where we going drop the yolk from a quails egg.
So just get that ready.
So now we've just got to move the presentation ring.
Now we just need to
take our quails egg and get the yolk out. Drop that into the middle.
So next is the smoking part of it. Now this
is done with one of these. This is
a pollyscience smoking gun and
It's basically just a way of adding smoky flavour
virtually anything so the way in which we gonna do it is the
is actually we're gonna pipe the smoke in there and we're just going to let it sit
for a while, just to add a smokey flavour to it.
So wood that we're going to use here. We're going to actually use
beechwood to smoke it.
So just pour in your beach sawdust in there.
And then just gonna close the lid
partially on there as you want to seal the smoke in.
Just turn it on.
Get it lit.
So we need to get loads of smoke in there and then when we think we're good to go
pull it out and close it.
So we can now let it sit in it's smoke
and er get our dish plated up and ready to go.
So all we have to do is
I'm going to take some of the components from our dish
some capers down there, shallots in there, gherkins.
Brown ivy. Horseradish here.
So once you've got everything plated up
just take the smoked venison tartare
and place that in the middle. And there you have your dish
ready to be served. Then the nice little showpiece is just
to simple pop the cap and there you go. Smoked venison tartare.
Might see what the boys think of this. Dave, Dougie. Come here. Try this.
Here's the smoked venison tartare.
Got all your condiments. I thought only fair you boys should
have a try. Just go easy on the horseradish. Bit potent.
Obviousy not fans
of capers and gherkins.
Mmm, mmm that is incredible! So simple of a dish as well.
So guys thanks very much for watching
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See you next time.
We are going to you be making some bambi burgers.