Venison tartare with juniper berries and beetroot

Soak mustard seeds in water with apple cider vinegar in a 1:1 ratio, covering the seeds, for 1 hour.

Finely chop the venison and shallots, grate the garlic, and chop the parsley. Mix all ingredients for the tartare, add tomato puree, pressed mustard seeds, gin, and season with salt and pepper to taste.

Serve with thinly sliced black bread chips, thinly sliced beetroot seasoned with vinegar and honey, then sprinkle with finely ground juniper berries and watercress.