Raw Fallow Deer

with Anchovy Dressing & Saltbush Furikake

Raw Fallow Deer

with Anchovy Dressing & Saltbush Furikake
Method

Serves 4

Anchovy Dressing

Combine egg, garlic, lemon juice, anchovies, mustard and sauces in a blender and blitz until smooth. Slowly add the grapeseed oil until the mixture emulsifies, becoming thick and glossy. Season with salt to taste.

Saltbush Furikake

Pre-heat oven to 120°C.

In a heavy-based pan, heat oil to 170°C. Fry artichokes until golden and crispy.
Drain on a paper towel.

Spread saltbush on a tray and bake until dry and crisp.

Using a mortar and pestle, roughly crush the fried artichokes and saltbush until combined. Season to taste with salt and chilli powder.

To Serve

Dress the diced venison with a little olive oil.

Spoon some of the anchovy dressing onto a plate, then place venison on top.

Sprinkle with saltbush furikake then finely grate fresh horseradish over the top.

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