This is truly decadent nose-to-tail eating, a stunning showstopper of a canapé that is not only easy to put together, but so utterly delicious that you'll be licking the board clean.
1 egg yolk
2 gherkins, chopped
1 pickled walnut, chopped
A sprig parsley, chopped
1 chilli, chopped
Half a shallot, diced
Pure Sea Salt and pepper, to season
For the cracker:
230ml tepid water + extra if needed
Pinch of Pure Sea Salt
To make the cracker base of the canapé, preheat the oven to 160C. In a bowl, mix the flour, water and sea salt together to form a well-combined paste. Spread the paste incredibly thin over a baking sheet and then place in the pre-heated oven to bake at 160 for around 25 mins or until crisp. Remove and leave to cool on the side.
To prepare the Venison Heart Tartare, carefully trim the venison heart, removing any fat and sinew on it. Using a sharp knife, dice into around 1cm square pieces. In a bowl, combine all the ingredients together and mix it well. Let it sit on the side for around 10 minutes to allow the flavours to infuse together.
Serve by breaking up the cracker into canapé sized pieces and spoon the venison heart tartare mix on top. Serve on a rustic chopping board and dig in! It will be gone in minutes.