Wild Berry Infused Venison Tartare with Parmesan Sauce

1.Prepare the wild berry gel by blending the mixed wild berries in a blender until smooth. Strain the mixture through a fine sieve to remove seeds, then transfer to a small saucepan.

2.Add honey and lemon juice to the berry puree in the saucepan. Cook over medium heat until slightly thickened, about 5-7 minutes. Remove from heat and let cool.

3.In a mixing bowl, combine the finely diced venison, capers, shallots, Dijon mustard, Worcestershire sauce, olive oil, salt, and black pepper. Mix gently until well combined.

4.Form the venison mixture into a round shape on a serving plate, creating a small well in the center for the egg yolk.

5.Carefully place the egg yolk in the center of the venison tartare.

6.In a separate bowl, whisk together the heavy cream and grated Parmesan cheese until smooth and creamy. Drizzle this Parmesan sauce around the tartare on the plate.

7.Once the berry gel has cooled, spoon it around the tartare and over the Parmesan sauce for a beautiful presentation.

8.Garnish with fresh herbs like chives or parsley for added color and flavor.