Venison Tartare with Fava Bean Miso, Black Vinegar, Aged Soy and Toasted Rapeseed 

Ash mixes soy sauce, black vinegar and fava bean miso to dress her venison tartare, noting: 'Venison's a lean meat. It picks up the flavors really easily.' At the pass she presents the dish with toasted rapeseed, black vinegar, aged soy and what the transcript describes as 'cheese leaf' [UNCLEAR: possibly shiso or another fresh herb]. Spencer places this third out of four canapes: 'The tartare was quite large for a canape, and it just didn't really excite me.' Spencer adds it was 'a hard one to do in one bite.'