Venison tartare with tarragon, blackberries and juniper recipe

Chef Andrew Zarzosa shares his signature dish

Recipe
Recipe
1/2

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.’

The recipe

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

Method

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.

The chef

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.

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