Elk Tartare Recipe

Prepare meat

Keep elk very cold. Trim sinew and fat, then with a sharp knife finely dice the elk into 3–4 mm (small brunoise). Transfer to a chilled bowl.

Add the minced shallot, chopped capers and chopped parsley to the diced elk. Toss gently to combine.

In a small bowl whisk together Dijon, Worcestershire sauce, olive oil, sea salt and black pepper. Taste and adjust seasoning sparingly (elk is delicate).

Fold the dressing into the elk mixture until evenly coated. Cover and chill for 10–15 minutes to allow flavors to marry but avoid sitting too long so the texture stays fresh.

If using egg yolks: keep chilled and bring out at plating so diner can break into tartare; otherwise omit.

Preheat oven to 375°F (190°C). Place whole garlic cloves (unpeeled) in a small baking dish, drizzle with 1–2 tsp neutral oil, cover tightly with foil and roast 30–35 minutes until deeply golden and very soft. Alternatively, confit the garlic gently in a small saucepan with 1/2 cup neutral oil over low heat for 35–45 minutes until soft and caramelized; cool in oil.

When garlic is cool enough to handle, squeeze the roasted cloves from skins into a bowl and mash to a smooth paste. If confited, skim cloves from oil and mash; reserve the oil for other uses.

Whisk the mashed garlic into mayonnaise, add lemon juice, sherry vinegar, salt and pepper. Taste and adjust acidity or salt. Chill until plating. Yield: about 1/2 cup.

Preheat oven to 450°F (230°C). Line a roasting tray with foil. Place marrow bones cut side up on tray, sprinkle lightly with kosher salt and cracked black pepper and tuck thyme sprigs around if using.

Roast bones 12–15 minutes until marrow is soft and just beginning to separate from the bone but not fully melted away. Remove from oven and let rest 2 minutes.

Spoon warm marrow into a small bowl or onto the plate beside tartare at service. Provide lemon wedges for squeezing. (Reserve any marrow juices to dot the tartare if desired.)

Using a mandoline set to a thin setting, slice Sieglinde potatoes very thinly (about 1 mm). Rinse slices briefly in cold water to remove surface starch, then dry thoroughly on paper towels or a clean kitchen towel—excess moisture will cause splattering.

Heat neutral frying oil in a heavy saucepan to 350°F (175°C). Fry potatoes in small batches to avoid crowding, turning once, until golden and crisp, 2–4 minutes per batch depending on thickness. Use a spider or slotted spoon to transfer chips to a paper towel–lined tray to drain.

While still warm, season chips lightly with fine sea salt. Keep warm and crisp in a low oven (200°F / 95°C) if necessary until plating.

Finish plates with microgreens or chive blossoms for a fresh aromatic note.

Portion tartare: using a ring mold or by hand, place about 3–4 oz (85–115 g) of prepared elk tartare in center of chilled plate. Make a shallow well on top if serving an egg yolk or a spoonful of warm marrow.

Dot or smear caramelized garlic aioli around or beside the tartare (about 1–2 tsp per plate) to taste.

Add a spoonful of warm bone marrow alongside or spoon a little marrow onto the tartare for richness. Finish with a grind of black pepper and a small squeeze of lemon if desired.

Arrange a handful of Sieglinde chips leaning against the tartare for textural contrast. Garnish with microgreens or chive blossoms. Serve immediately so chips remain crisp and marrow is warm.