Peel and finely dice the shallot.
Peel and finely dice the shallot. Pick the leaves from the parsley and roughly chop.
Cut the cornichons into small pieces. Roughly chop the capers.
Chop the venison into 0.5cm pieces.
Place the venison, capers, gherkins and shallots in a bowl and season with salt and pepper. Add the mustard, Worcester sauce, Tabasco, ketchup and half of the chopped parsley. Check the seasoning.
Preheat the oven to 180'C.
Peel the potatoes and keep whole or cut into large pieces. Place the potatoes in cold salted water and bring the water to the boil. When boiling, reduce the heat and cook for 5 minutes. Drain the potatoes and allow to cool.
Finely slice the onion. Melt the butter.
When the potatoes are cool enough to handle, grate into a mixing bowl using the coarse grater. Add the remaining chopped parsley and sliced onion. Season with salt and pepper. Add the milk and the melted butter and mix well. Do not squash the grated potato.
Divide the mixture into 6 and make individual rösti. Flatten the rösti in your hand and then place on a baking sheet with a silicon mat. Cook for 15 minutes until the rösti are golden brown and crisp.
Pick the leaves from the tarragon and carefully chop, making sure not to damage the leaves.
In a mixing bowl, whisk together the mustard and tarragon vinegar. Gradually whisk in the olive oil. Check the seasoning and add the tarragon leaves.
Separate the quail's eggs carefully and keep the yolks. Wash the leaves and dry in a salad spinner.
Dress with a drizzle of olive oil and a pinch of sea salt.
Place a rösti in the centre of the plate. Place a small metal ring on top of the rösti and spoon in the tartare mix. Make a small indentation in the centre of the tartare and place a quail yolk in the dip. Finish the plate with a drizzle of the tarragon dressing and few salad leaves.
«Do not serve the tartare cold from the fridge. Allow the mixture to reach room temperature before serving.»