Spicy Venison Tartare

Method

• 1)

  Heat beef tallow or preferred oil in shallow fry pan to 180C cut the rice paper into preferred size with scissors noting that they puff up, the bigger they are the harder it is to cook so I usually cut mine into sixths. Pop them into the hot oil wait for them to puff up then transfer to paper towel to drain. Repeat until you have a much ready to roll and a few extra in case some crack or shape doesn’t quite work.

• 2)

  Trim of all fat and sinew then finely dice the venison tenderloin and place that into a mixing bowl. Add the two tablespoons finely diced shallot (or red onion), two tablespoons roughly chopped baby capers, two tablespoons diced pickled cucumbers, two tablespoon finely sliced spring onion, two tablespoons finely chopped coriander, one teaspoon sesame seeds, one tablespoon soy sauce, crack of black paper, one teaspoon sesame oil, juice of half a lime and one tablespoon crispy chilli oil. Gently fold all the ingredients together without over working it.

• 3)

  Taste for seasoning then adjust if needed. Place a little bit into each crispy rice paper garnish with some sesame seeds and finely sliced coriander. Enjoy!