Venison Tartare with Haggis Scotch Egg & Elderberry Dressing

VENISON TARTARE

300g of loin of venison, trimmed

1 shallot, finely diced

30g of baby capers

30g of cornichons, finely diced

1 tsp mayonnaise, rapeseed

1 tsp rapeseed oil

Tabasco

2 tbsp of parsley, chopped

1 pinch of juniper berries, crushed

1 handful of dandelion leaves, to serve

salt

pepper
 

DRESSING

red wine, half a bottle

port, half a bottle

4 tsp redcurrant jelly

100ml of balsamic vinegar

juniper berries, to taste

150g of sugar

250g of elderberries
 

HAGGIS SCOTCH EGG

200g of haggis

100g of sausage meat

1 pinch of juniper berries, crushed

6 quail eggs

flour

1 egg, beaten

oats

salt

pepper

oil, for deep-frying

METHOD

1 Begin by preparing the dressing. Place all of the ingredients (except the elderberries) in a pan and reduce until a syrupy consistency is achieved. Add the elderberries, bring back to the boil, then remove from the heat and allow to cool

2 For the tartare, place the venison in the freezer until firm, then chop into small cubes. Meanwhile, mix the cornichons and shallots with the baby capers, then combine with the venison

3 Season the mix with 3 drops of Tabasco (you can add more if you like spice), the rapeseed mayonnaise and rapeseed oil. Add the parsley, mix again, then add salt, pepper and juniper to taste. Push the mix into individual rings and set aside in the fridge

4 For the Scotch eggs, combine the haggis, sausage meat and juniper in a bowl. Season well and set aside. Boil the quail eggs for exactly 2 minutes and 30 seconds, then plunge into iced water to cool. Carefully peel the eggs, then roll in some flour - this will help the meat to stick to them

5 Take 1/4 of the haggis mix, form into a ball, then flatten it in the palm of your hand. Wrap the flattened meat around an egg to seal, then repeat with the rest of the eggs and haggis mix to prepare all of the Scotch eggs for frying

6 Pass each haggis-encased egg through flour, beaten egg and finally through the oats until completely covered. Deep-fry the eggs at 190°C for 2 1/2 minutes until golden. Set aside to rest for 2-3 minutes before serving

7 Divide the venison tartare onto plates, using the moulds to shape into a neat pile. Spoon the dressing around the plate and garnish each portion of tartare with the warm Scotch egg and some dandelion (or salad) leaves