Venison & Juniper Tartare

Instructions

1. Ensure venison is extremely fresh and from a reputable source. Trim all fat and sinew completely.
2. Place venison in freezer for 30 minutes to firm up for easier cutting.
3. Crush juniper berries in a mortar and pestle until fragrant but not powdered.
4. Sauté wild mushrooms in a dry pan until moisture evaporates. Cool completely.
5. Using a very sharp knife, dice venison into 1/4-inch cubes on a chilled cutting board.
6. In a chilled bowl, combine venison with shallot, cooled mushrooms, crushed juniper, and thyme.
7. In a separate bowl, whisk together brandy, olive oil, mustard, and egg yolk. Season with salt and pepper.
8. Gently fold the dressing into the venison mixture. Add toasted pine nuts and adjust seasoning.
9. Shape tartare using a ring mold on chilled plates. Garnish with watercress.
10. Serve immediately with toasted sourdough and a drizzle of good olive oil.