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Roe deer tartare, charcoal and Worcestershire sauce



Curing salt
600g roe deer shoulder
500g fine salt
500g caster sugar
70g Chinese five-spice
Worcestershire sauce gel
650g Worcestershire sauce
350g mineral water
15g agar-agar
Egg yolk confit
15 egg yolks
2g fine salt
500g cucumbers
130g fine salt
450g mineral water
3 cloves
2 bay leaves
1 clove garlic
1 onion, sliced
20 black peppercorns
Shallot rings
2 medium banana shallots, sliced into 1mm thick rings
50g plain flour
Fine salt
Vegetable oil, for deep frying
Charcoal vinaigrette
250g pomace charcoal oil (pomace olive infused with hot charcoal)
50g white grape vinegar
To serve:
40g chopped shallots, rinsed in cold water
baby rocket cress


Remove all the sinew from the roe deer shoulder and place in a shallow dish or baking tray. Mix the salt, sugar and five-spice together and cover the meat completely. Chill in the fridge for four hours. Scrape off the salt sure and rinse the meat in iced water. Place on a wire rack and chill in the fridge for four more hours. Cut the meat into 0.5cm cubes, allocating 50g meat per portion. Place in a bowl and keep in the fridge until needed.

Put the Worcestershire sauce, water and agar-agar in a saucepan set over a high heat. Bring to the boil, whisking constantly. Remove from the heat and blitz well with a hand blender. Pour into a shallow tray and leave to set to a firm jelly in the fridge. Once set, break into pieces and blend again, being careful not to over process the mixture. Pass through a fine sieve and transfer to a squeezy bottle.

Place the egg yolks in a vac pac bag, seal and cook in a 75°C water bath for 17 minutes.

Mix the salt and egg yolks together and pass through a fine sieve. Transfer to a piping bag and chill in the fridge.

Put all the ingredients apart from the cucumbers in a saucepan and bring to the boil. Remove from the heat and cool slightly. Put the cucumbers in a full sealable container, pour over the pickling liquor and leave to marinate in the fridge for four weeks. To serve, dice the cucumber into 1cm cubes and serve 5-7 pieces per portion.

Fill a deep, heavy-based saucepan three-quarters full with oil and heat to 125°C or heat a deep fat fryer to 125°C. Lightly coat the shallot rings in the flour, shaking to remove any excess. Carefully drop the shallot rings into the hot oil, making sure they don’t stick together. Fry for 2 minutes, until golden. Drain on kitchen paper. Sprinkle with salt while still warm, then leave to dry out in a warm place.

Blend the oil and vinegar together to emulsify. Transfer to a squeezy bottle, leaving a 3cm gap at the top as you will need to shake the bottle to re-emulsify the mix just before serving.

Mix the diced roe shoulder with the chopped shallots. Drizzle with the charcoal dressing and mix again, then taste to check the seasoning. Put a stainless steel ring or cutter in the middle of six plates and spoon equal amounts of the roe deer shoulder into the rings, pressing down lightly. Remove the rings and add five dots each of both Worcestershire sauce gel and egg yolk confit around the circle of roe deer. Arrange the diced cornichons in the gaps and garnish with the crispy shallot rings and baby rocket cress.


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