Venison Tartare

Sanish Dhungana

Serves

15

Preparation

40 mins

Cook

20 mins

Smoke

4 - 5 hrs

Ingredients

LENTIL CRACKERS (BARA)
200g plain flour
8g garlic powder
6g ground cumin
6g ground coriander
12g smoked paprika
zest and juice of 2 medium-sized lemons, plus extra zest to season
150g ground urad dal
70ml olive oil
200ml water
canola oil, for deep frying
VENISON TARTARE MIX
200g smoked venison, very finely diced
70g chives
70g chopped bamboo shoot
50g shallots, very finely diced
8g cumin
2 tablespoons truffle paste
lemon juice, to taste
salt, to taste
SMOKED MAYONNAISE
2 egg yolks
2 teaspoons Dijon mustard
1 tablespoon sherry vinegar
500ml smoked oil (see recipe)
50ml lemon juice
salt to taste
1 teaspoon sugar
SMOKED OIL
500ml canola oil
2 bay leaves
5 garlic cloves
2 cinnamon quills
1 small piece mānuka wood

 

View the recipe collection here

 

Instructions

1.LENTIL CRACKERS (BARA)
2.Mix everything in a big bowl until it binds together and forms a dough.
3.Roll the dough into a thin layer.
4.Use a cutter to cut out the crackers, about 15mm diameter.
5.Bake at 150°C for 12 minutes, then cool.
6.Heat the oil to 170°C.
7.Add the crackers and deep fry for 30 seconds then remove from the oil and let them rest.
8.Season with salt and lemon zest.
9.VENISON TARTARE MIX
10.Put all ingredients in a big bowl and mix everything together.
11.Adjust according to your taste.
12.SMOKED MAYONNAISE
13.Put the egg yolks, mustard and vinegar in a food processor and blend together.
14.When mixed properly, add the oil slowly to emulsify.
15.When the sauce becomes thick, add the lemon juice, salt, sugar and adjust to taste.
16.SMOKED OIL
17.Heat the canola oil in a pot until it reaches 80°C.
18.Add the bay leaves, garlic cloves and cinnamon quills then remove from the heat and allow to cool to room temperature.
19.Light the mānuka wood and burn until it is charcoal on the outside but is still wood on the inside – this gives more smoky mānuka flavour.
20.When the oil is at room temperature, put the burning mānuka wood into the oil and cover with foil.
21.Set aside to smoke for about 4-5 hours. Strain the oil through a coffee filter.
22.To assemble, cut the bara into half moons and spread the tartare mix onto half the bara crackers.
23.Pipe the smoked mayonnaise on top of the tartare and top with another bara cracker, to make little half moon sandwiches.
24.For the competition, the crackers were topped with a sprinkle of lamb heart bushi (smoked and fermented lamb heart) but truffle salt or nutmeg would be a good alternative.
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