WORKWEAR
CASUAL
venison tartare
recipe
Ingredients
- 150 grams of venison back strap (diced)
- ½ teaspoon capers – diced and chopped
- 1 shallot finely chopped
- 3 cornichons finely diced
- 1 egg yolk
- 3 dashes of tabasco
- Parsley
- Pickled pine mushrooms
- Olive oil
- Salt and pepper to taste
Method
Mix all ingredients together. Serve on a brioche loaf cut into rectangles and toast over fire.
About John Ralley
Our mate John Ralley is an accomplished Aussie Chef with a background as a Pâtissier who has worked in Michelin-starred restaurants in England. He returned to Australia, cementing his reputation as a big deal in the world of Pasty chefs – joining the Australian Pasty team, featuring in The New Pâtissiers by Olivier Dupon (about the finest Pastry chefs in the world), and winning more awards than you can shake a stick at.
These days, John pursues his love of hunting, fishing and the outdoors, and runs the Bush River Kitchen, on the banks of the Hawkesbury river NSW. The Bush River Kitchen specialises in locally foraged ingredients and wild game, with woodfire cooking methods.
He’s teamed up with us to share some mouthwatering recipes to give us inspo for emptying the freezer and putting all that venison to good use.
