• 400g venison fillet
  • 200g fresh peas
  • 2 leaves of sorrel
  • 2 egg yolks
  • 100ml sheep's milk
  • 4 rectangles of filo pastry
  • 100g freshly grated parmesan
  • 100g mushrooms of your choice
  • enough white wine vinegar to cover the mushrooms
  • 1tbsp chilli seeds
  • 1tbsp mustard
  • 1tbsp tobasco
  • 1tbsp Worcester sauce
  • salt and pepper


  • STEP 1
    For the tartar cut the venison into a thick dice and then pass through a mincer until very fine, Ad the mustard, tabasco, Worcester sauce, salt and pepper to it and mix well.
  • STEP 2
    For the pickled mushrooms put the mushrooms in a pan and add then vinegar and chilli and simmer until all the vinegar has dissolved.
  • STEP 3
    For the peas and pea puree boil the peas in some milk until cooked through then add the sorrel for 5 seconds. Shell all the peas and put half of them and the sorrel to puree to a smooth consistency. Add just enough milk to smoothen it as without liquid you will never get the silkiness.
  • STEP 4
    For the sheep's milk curd mix the eggs and sheep's milk together. Season it and put it in a bowl over a pan of simmering water. Occasionally whisk it and cook it for 8-10 mins or until it emulsifies into a mayonnaise consistency. If you leave it too long or heat it up too much it will scramcle so be careful.
  • STEP 5
    Lastly, for the cracker deep fry the rectangles of pastry until crispy and then shave the parmesan onto them. Now assemble the dish nestly but it's ultimately your choice how you do this

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