Venison tartare with celeriac remoulade, chestnuts and juniper toast

This posh seasonal starter wouldn't look out of place in an upmarket restaurant, so it will certainly wow at home.

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For the toast

For the dressing

For the remoulade

For the venison tartare

  • 400g/14oz venison loin, fat trimmed, finely diced
  • 1 large shallot, diced
  • ½ bunch fresh flatleaf parsley, leaves chopped
  • 50g/2oz cornichons, drained, diced
  • salt and freshly ground black pepper

For the garnish

  • 4 quail egg yolks (reserve half of each shell to serve)
  • 2 large fresh chestnuts, cooked, peeled and sliced