Jul 14 2026
Restaurants›Ariete›Venison Tartine Recipe

Venison Tartine Recipe

Inspired by Ariete
Time45m
Serves2

grilled sourdough, venison tartare & egg yolk jam

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Ingredients

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For the Grilled Sourdough

For the Venison Tartare

For the Egg Yolk Jam

Method

For the Grilled Sourdough

  1. 1

    Prepare the Bread

    Preheat a grill or grill pan over medium heat. Brush each slice of sourdough bread with olive oil on both sides and sprinkle with sea salt.

  2. 2

    Grill the Bread

    Place the sourdough slices on the grill and cook for 3-4 minutes on each side, or until they are golden and crispy. Remove from the grill and set aside.

For the Venison Tartare

  1. 3

    Prepare the Venison

    Finely chop the venison loin into small pieces. Place it in a bowl.

  2. 4

    Mix the Ingredients

    Add capers, finely chopped shallot, Dijon mustard, Worcestershire sauce, and chopped parsley to the venison. Season with freshly ground black pepper to taste.

  3. 5

    Combine and Chill

    Gently mix all the ingredients together until well combined. Cover and refrigerate for 15-20 minutes to allow the flavors to meld.

For the Egg Yolk Jam

  1. 6

    Prepare the Egg Yolk Mixture

    In a small saucepan, whisk together the egg yolks, sugar, water, lemon juice, and a pinch of sea salt.

  2. 7

    Cook the Mixture

    Heat over low heat, stirring constantly until the mixture thickens and reaches a custard-like consistency, about 5-7 minutes. Do not let it boil.

  3. 8

    Cool and Store

    Remove from heat and let it cool before transferring to a jar. Store in the refrigerator until ready to use.

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