Michelin star chef Sally Abe creates a venison tartare recipe with smoked egg yolk & straw potatoes. Sally former Head chef at The Harwood Arms, is now consultant chef at The Conrad Hotel in Westminster. Watch how Sally takes us through this recipe using British venison and British eggs

https://www.thestaffcanteen.com/chefs-recipes/venison-tartare-with-smoked-egg-yolk-and-straw-potatoes-recipe-1613130541#/

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