Venison tataki with redcurrants

The chefs of the Touristes (16/20), in Martigny, add a little pep's to their plate with gin.

Ingrédients

• For four people
• A recpipe to pare with
• the sauvignon Cuvée confidentielle of the Domaine de Montbenay, AOC La Côte
• Tataki
• 50 g juniper berry
• 50 g Tasmanian berry
• 400 g venison rib steak
• Salt
• Chanterelle cream
• 10 g butter
• 50 g shallots
• 200 g chanterelle
• 50 g full cream
• Salt
• Redcurrant vinaigrette
• 200 g redcurrants
• 10 g olive oil
• 10 g meat juice (gravy)
• Salt
• Redcurrant pulp
• 100 g redcurrants
• 10 g sugar
• Gooseberries with gin
• Gooseberries
• Gin
• Hazelnut mayo
• 1 egg yolk
• 1 tsp mustard
• 200 g sunflower oil
• 200 g hazelnut oil
• 10 g rice vinegar
• Salt

Préparation

1. Tataki
2. Blend the juniper berries and Tasmanian berries into a powder, mix the powders and set aside.
3. Take a trimmed venison steak and season with salt. Roll the steak in the juniper/Tasmania powder. Set the steak aside in the fridge for 10 minutes.
4. In a hot pan, cook the venison on each side, rolling gently for 2-3 minutes. Set aside in the freezer until slicing and plating.
5. Chanterelle cream
6. Chop the shallots and sweat in a little butter. Sauté the chanterelles and add to the shallots. Moisten with the cream and reduce until desired consistency.
7. Redcurrant vinaigrette
8. De-stem the redcurrants and juice the berries. Add the oil and warmed meat juice. Adjust the seasoning.
9. Redcurrant pulp
10. Cover and cook the redcurrants and sugar for 10 minutes. Blend to make the pulp. Strain through a sieve to remove the seeds. Pour into pipettes and chill.
11. Redcurrant with gin
12. Cut a few berries in half and marinate in a drop of your favourite Gin.
13. Hazelnut mayo
14. Mix the mustard and yolk, emulsify with the sunflower oil and then the hazelnut oil. Finish with the rice vinegar to taste.
15. Plating
16. Thinly slice the venison and layer the slices on each other forming a mound over the chanterelle cream. Distribute the gin infused redcurrants across the venison. Using piping bags, dot the meat with both the mayonnaise and redcurrant pulp. Complete with microgreens, flowers and the redcurrant vinaigrette. Serve.