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Vension Tartare Recipe
Killarney hotel blog
Cahernane House Hotel Killarney

Table of Contents

Vension Tartare Recipe

Ingredients

100g Venison loin

1Tbs Diced Pickled Celeriac

1Tbs Diced Pickled Golden Beetroot

150ml Blackberry Puree

1Ts Sherry Vinegar

5g Sosa Elastic

4g Xanthan Gum

1 Tbs Chopped Chives

100g Cooked Chestnuts

100ml Cream

Salt to taste

To Garnish –

3 small blackberries

3 pickled beach mushrooms

Chervil

Tagetes flowers

 

Method

Wrap the trimmed Venison loin in clingfilm and place in the freezer to firm up but not freeze fully.

Lightly smoked the chestnuts using cherry wood chips in a smoker.

Puree the chestnuts with the cream in a blender to make a smooth cream with the consistency of mayonnaise. Season with salt and place in piping bag.

Whisk the Elastic into 100ml of blackberry puree and bring to the boil. Pour out onto flat tray making an even thin layer, set aside to cool.

Whisk the Xanthan gum into remaining blackberry puree to make a gel.

Remove the venison from the freezer and cut into small dice.

Cut out a disk of the blackberry jelly using a ring cutter.

 

To Assemble

Add the venison, celeriac, beetroot and chives to a small bowl. Season with salt, sherry vinegar and mix in a tablespoon of the chestnut cream to bind.

Plate this into a rig mould on the plate.

Place a disk of blackberry jelly on top.

Garnish with the chestnut cream and blackberry gel.

Finish with the pickled mushrooms, flowers, chervil and blackberries

Venison Tartare
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Niamh Shields

Vension Tartare Recipe

Ingredients 100g Venison loin 1Tbs Diced Pickled Celeriac 1Tbs Diced Pickled Golden Beetroot 150ml Blackberry Puree 1Ts Sherry Vinegar 5g Sosa Elastic 4g Xanthan Gum

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Arrival
Sat
07
Sep 2019
Departure
Sun
08
Sep 2019
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