Recipe: Venison tartare, labne, radish smoky egg yolk

Gareth Stewart. Photo / Supplied

My Kitchen Rules judge Gareth Stewart shares his favourite summer recipes with Canvas.

320g venison loin or fillet
2 Tbsp chopped shallot
2 Tbsp chopped pickled capers
2 Tbsp chopped cornichon
7-8 dashes of smoked tobasco
2 Tbsp chopped parsley
2 Tbsp chopped mint
2 Tbsp extra virgin olive oil
2 Tbsp worcestershire sauce
4 Tbsp labne (see below)
6 slices of ciabatta, very thinly sliced into wafers
4 egg yolks
4 red radishes
4 large pinches of a micro herb (optional)

To plate
Dice the venison into ¼ cm dice. Finely chop all the ingredients and mix into the venison. Mix all the ingredients and taste, taste, taste as you go along. You may find it may need a dash more tabasco or more salt and pepper. Smudge 1 tsp of labne on each plate. Follow this with the dressed tartare. While plating, make a small well large enough for the egg yolks. Build garnish on top and around the plate.

Labne

120g natural yoghurt (I recommend Clevedon buffalo)
2 cloves garlic, toasted and pureed
2 Tbsp lemon juice
2 tsp salt
Freshly milled pepper
Hang the yoghurt overnight in a sieve or a muslin cloth.

Smoked egg yolk

Place the egg yolks into a container and drizzle with a little olive oil and a dash of liquid smoke, unless you have a cold smoker, in which case cold-smoke for 10 minutes before placing in the well of the tartare. You can prepare these ahead of time.

Sourdough toasts
Slice the bread very thinly. Place the slices on greaseproof paper, spray and bake for 12 minutes at 160 degrees or until golden. Serve with tartare.

Serves 4.

My Kitchen Rules judge Gareth Stewart is the new executive chef at Euro, which reopens shortly with a new look and menu. With a background in classic French cuisine and fine dining, he says his approach to food has evolved over the years. "Today for me, it's about the guest rather than the food the chef wants to cook.

Diners want something fresh, energising and new, with a bit of a story. They want to know a product was farmed ethically and produced naturally."