Pete Shel­don’s Hare Tartare

Field and Game - - BUSH TO BANQUET -

In­gre­di­ents.

• Hare top­side, sinew re­moved, kept on ice • 5 g shal­lots • 3 g capers • 3 g cor­ni­chons • 2 g chives, chopped • 5 ml ex­tra vir­gin olive oil/lemon juice • 3 shakes Tabasco • Pinch of ground ju­niper/ground pep­per • 10 ml re­duc­tion of port/red wine • Salt • 1tbs crème fraiche • 10 leaves salt­bush fried • 1 egg yolk, cured in 50 g sugar /50 g salt for 12 hours and then smoked

Method

• Place all in­gre­di­ents to­gether ex­cept for egg yolk and crème fraiche • Mix and check for sea­son­ing • Put crème fraiche down on plate • Spoon on tartare mix­ture • Grate cured egg yolk over (if you don’t have ac­cess to a smoker or time to cure egg yolk, then just use a boiled egg yolk)

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