Venison tartare with tarragon, blackberries and juniper recipe
Chef Andrew Zarzosa shares his signature dish
Time Out Dubai staff
Bring a slice of raw refi nement home from Hunters Room & Grill at the Westin with the chef’s recommendation of venison tartare.
Chef Andrew says: ‘The reason I chose this dish is because everyone who tastes it for the first time is very cautious but, after their first bite, they are pleasantly surprised. It’s a great dish that is just simple and delicious. It may look complicated, but it really isn’t… just try it for yourself and see.’
Ingredients (Serves one)
For the venison • 100g venison loin • 10ml extra virgin olive oil • 1g juniper berries • 5g shallots • 5g grain mustard • 5g salt (preferably Smoked Viking)
For the tarragon emulsion • 100g tarragon, blanched and refreshed • 1 slow-poached egg • 600ml grapeseed oil • 30ml water (preferably mineral) • 4g salt
1 Finely chop venison loin with a sharp knife and reserve in cold mixing bowl. 2 Add to the bowl the salt, crushed berries, mustard, shallots and the oil. 3 Puree the tarragon with a little of the water to make a thick paste. 4 Add the poached egg and slowly drizzle the grapeseed oil until a thick mayonnaise-like puree is obtained. 5 In a ring mould, assemble the venison tartare, then top with fresh chives. 6 Make a smear of the tarragon emulsion and place a piece of toasted bread on the side of the tartare.
Name: Andrew Zarzosa Nationality: American
Chef Andrew has worked at Atlantis Paradise Island in America and also with Starwood Hotels, before joining Hunters when it opened in June 2008.