we’re down here under Gallic treehouse
HQ and we’re gonna do what a lot of
higher-end dishes this is going to be a
smoked venison tartare we’re down here
our treehouse HQ we do lots of foraging
animal butchery and wild cocktail making
so we’re going to start off with our
piece of back strap here which came off
a fallow deer so first of all we’re
going to come in one slice straight way
down
like foam move up do it again then we
come straight down like so
of course you don’t have to make it into
a venison tartare you could just so-now
bunch this up we’re now just going to
cut it up nice and finely this way we
have plenty of texture in the tartare
itself as I’ll fill it done ready to go
so we’ve got a few extra components that
go with this dish which I’m going to
talk you through here so first of all
the seasonings so we have some finely
chopped shallots here and got some
mandolin gherkins here and finally some
finely chopped capers here
so with our wild ingredients dave was
out in the woods earlier and we’ve got
some ground ivy something finely chopped
which is that nice herbaceous plant that
we use in many of our dishes
three-cornered leek here which is going
to bring a nice bitter sort of sweet
garlicky flavor to it
this is wild horse radish which just
trimmed down so it’s ready to grate wild
horse right especially is pretty fiery
but I’m just going to microplane some of
this up so the way in which this dish
works is it’s you know mix and match to
how you want it it’s no no sort of set
way of how you have to eat it if you
want to add horseradish you can don’t
don’t so I’ll see with the Filat here
we’re just going to give it a little bit
of seasoning not a huge amount that
assault on a few twists of pepper
so here we’ve got in our kiln the jar
we’ve got presentation ring so we’re
just going to stick this in here and
just going to turn the Tartar a bit
because also you put seasoning in want
to mix it up a bit I’m now just going to
put this into our presentation ring so
what we want to do once we press this
down into the presentation ring is just
make a nice little sort of giver in the
middle on the top because that is where
we are going to drop yolk from a quail’s
egg so just get that all ready now I’m
just going to remove the presentation
ring now we just need to take our
quail’s egg just get the yolk out drop
that into the middle so next is the
smoking part of it now this is done with
one of these this is a poly silent
smoking gun it’s basically just a way of
adding smoky flavor to virtually
anything so the way in which we’re going
to do it is is we’re actually going to
pipe in the smoke in there we’ll just
let sit for a while just to kind of add
a little bit of a smoky flavor to it
so the wood we’re going to use here
we’re going to actually use beechwood to
smoke it so just pour in your leech
sawdust into there and then you’re just
going to close the lid partially on
there because we want to seal the smoke
in we’ll just turn it on get it lit
so we need to get loads of smoke in
there and then when we think we’re good
to go
pull out close it
so you can now just leave this to sit in
it smoke and and get our dish place it
up and ready to go so all we have to do
is we’re going to take some of the
components from our dish some capers
down there’s lots in there
gherkins ground ivy horseradish here so
our free corner leak so once you
everything plated up just take a smoked
venison tartare and place that in the
middle and there you have your dish
ready to be served
then the nice little showpiece is just a
sippy PopCap smoked venison tartare
might see what the boys think of this
date Dougie me try this so here’s the
smoked venison tartare got all your
condiments I thought only fair than you
boys should have a try stays on the
horseradish it should fit person chosen
forage I’ll see not fans of capers and
gherkins a little incredible so simple a
dish as well yeah that’s what it would
be definitely so guys thanks very much
for watching if you would like to
subscribe to the hunter-gather cook
channel please click here see you next
time
we are going to be making some Bama
burgers
HQ and we’re gonna do what a lot of
higher-end dishes this is going to be a
smoked venison tartare we’re down here
our treehouse HQ we do lots of foraging
animal butchery and wild cocktail making
so we’re going to start off with our
piece of back strap here which came off
a fallow deer so first of all we’re
going to come in one slice straight way
down
like foam move up do it again then we
come straight down like so
of course you don’t have to make it into
a venison tartare you could just so-now
bunch this up we’re now just going to
cut it up nice and finely this way we
have plenty of texture in the tartare
itself as I’ll fill it done ready to go
so we’ve got a few extra components that
go with this dish which I’m going to
talk you through here so first of all
the seasonings so we have some finely
chopped shallots here and got some
mandolin gherkins here and finally some
finely chopped capers here
so with our wild ingredients dave was
out in the woods earlier and we’ve got
some ground ivy something finely chopped
which is that nice herbaceous plant that
we use in many of our dishes
three-cornered leek here which is going
to bring a nice bitter sort of sweet
garlicky flavor to it
this is wild horse radish which just
trimmed down so it’s ready to grate wild
horse right especially is pretty fiery
but I’m just going to microplane some of
this up so the way in which this dish
works is it’s you know mix and match to
how you want it it’s no no sort of set
way of how you have to eat it if you
want to add horseradish you can don’t
don’t so I’ll see with the Filat here
we’re just going to give it a little bit
of seasoning not a huge amount that
assault on a few twists of pepper
so here we’ve got in our kiln the jar
we’ve got presentation ring so we’re
just going to stick this in here and
just going to turn the Tartar a bit
because also you put seasoning in want
to mix it up a bit I’m now just going to
put this into our presentation ring so
what we want to do once we press this
down into the presentation ring is just
make a nice little sort of giver in the
middle on the top because that is where
we are going to drop yolk from a quail’s
egg so just get that all ready now I’m
just going to remove the presentation
ring now we just need to take our
quail’s egg just get the yolk out drop
that into the middle so next is the
smoking part of it now this is done with
one of these this is a poly silent
smoking gun it’s basically just a way of
adding smoky flavor to virtually
anything so the way in which we’re going
to do it is is we’re actually going to
pipe in the smoke in there we’ll just
let sit for a while just to kind of add
a little bit of a smoky flavor to it
so the wood we’re going to use here
we’re going to actually use beechwood to
smoke it so just pour in your leech
sawdust into there and then you’re just
going to close the lid partially on
there because we want to seal the smoke
in we’ll just turn it on get it lit
so we need to get loads of smoke in
there and then when we think we’re good
to go
pull out close it
so you can now just leave this to sit in
it smoke and and get our dish place it
up and ready to go so all we have to do
is we’re going to take some of the
components from our dish some capers
down there’s lots in there
gherkins ground ivy horseradish here so
our free corner leak so once you
everything plated up just take a smoked
venison tartare and place that in the
middle and there you have your dish
ready to be served
then the nice little showpiece is just a
sippy PopCap smoked venison tartare
might see what the boys think of this
date Dougie me try this so here’s the
smoked venison tartare got all your
condiments I thought only fair than you
boys should have a try stays on the
horseradish it should fit person chosen
forage I’ll see not fans of capers and
gherkins a little incredible so simple a
dish as well yeah that’s what it would
be definitely so guys thanks very much
for watching if you would like to
subscribe to the hunter-gather cook
channel please click here see you next
time
we are going to be making some Bama
burgers
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