320g venison loin or fillet
2 Tbsp chopped shallot
2 Tbsp chopped pickled capers
2 Tbsp chopped cornichon
7-8 dashes of smoked tobasco
2 Tbsp chopped parsley
2 Tbsp chopped mint
2 Tbsp extra virgin olive oil
2 Tbsp worcestershire sauce
4 Tbsp labne (see below)
6 slices of ciabatta, very thinly sliced into wafers
4 egg yolks
4 red radishes
4 large pinches of a micro herb (optional)
To plate
Dice the venison into ¼ cm dice. Finely chop all the ingredients and mix into the venison. Mix all the ingredients and taste, taste, taste as you go along. You may find it may need a dash more tabasco or more salt and pepper. Smudge 1 tsp of labne on each plate. Follow this with the dressed tartare. While plating, make a small well large enough for the egg yolks. Build garnish on top and around the plate.
Labne
120g natural yoghurt (I recommend Clevedon buffalo)
2 cloves garlic, toasted and pureed
2 Tbsp lemon juice
2 tsp salt
Freshly milled pepper
Hang the yoghurt overnight in a sieve or a muslin cloth.
