Venison tartare with blackberry-miso mayonnaise

Name: Venison tartare with blackberry-miso mayonnaise
Ingredients: 1 Shallot; 100 g Prestige blackberries; 10 g Red currant juice; 50 g Miso; 100 g Sugar; 70 g Venison loin fillet; 10 g Blackberry-miso mayonnaise; 1 Bunch of chives; 1 Shallot; 2 Oyster; 200 ml Champagne; 150 g Butter, ice cold; Olive oil; 1 Sprig of thyme; Dash of milk; Fish sauce to taste; Salt and pepper; 1 Oyster; 4 Oyster shells, clean halves; Fresh pepper; Lemon zest; Wild sorrel; Prestige blackberries; Salt and pepper

Venison tartare, the deep flavor of game is combined with blackberry-miso mayonnaise, fresh red currant juice, and a creamy oyster beurre blanc.This recipe was created by Luca Carli.

Ingredients

100gPrestige blackberries

50gMiso

100gSugar

1Shallot

10gRed currant juice

70gVenison loin fillet

10gBlackberry-miso mayonnaise

1Bunch of chives

1Shallot

2Oyster

200mlChampagne

150gButter, ice cold

Olive oil

1Sprig of thyme

Dash of milk

Fish sauce to taste

Salt and pepper

1Oyster

4Oyster shells, clean halves

Fresh pepper

Lemon zest

Wild sorrel

Prestige blackberries

Preparation

Mix the blackberries and sugar and cook until the sugar is dissolved.
Let cool. Add the miso and mayonnaise and mix well. Place in a piping bag.

Cut the venison loin into cubes. Not too fine, the meat should retain some texture.
Finely chop the shallot and chives.
Add the chopped shallot, chives, blackberry-miso mayonnaise, and red currant juice to the venison.
Mix well with a spatula. Season with salt and pepper.

Finely chop the shallot and sauté in a little olive oil.
Add the champagne and thyme and reduce to 100 ml.
Cut the butter into cubes and keep it ice cold.
Remove the thyme from the pan and, while stirring with a whisk, add the butter cubes one by one.
Add the oyster last. Bring to a boil and finally add one more knob of butter and a splash of milk.
Let stand for 30 seconds to create a nice foam layer. Blend in a blender or with an immersion blender.
Season to taste with salt, pepper, and fish sauce.

Choose a bowl or deep plate. Place two clean oyster shells closed together in the center and two shells open side up next to them.
Fill the shells with the venison tartare. Place two pieces of oyster meat on each shell.
Season with a twist of the pepper mill. Grate some lemon zest over the top.
Pipe five dots of blackberry-miso mayonnaise in between.
Garnish with sorrel leaves, a spoonful of foamed beurre blanc, and slices of fresh blackberry.