recipe

Ingredients 
  • 150 grams of venison back strap (diced) 
  • ½ teaspoon capers – diced and chopped 
  • 1 shallot finely chopped  
  • 3 cornichons finely diced 
  • 1 egg yolk  
  • 3 dashes of tabasco  
  • Parsley 
  • Pickled pine mushrooms  
  • Olive oil  
  • Salt and pepper to taste 
Method 

Mix all ingredients together. Serve on a brioche loaf cut into rectangles and toast over fire.

about john ralley