Venison Tartare Recipe

Chill and prepare meat

Place the trimmed venison loin in the freezer for 20–25 minutes to firm — this makes very fine hand-chopping easier and safer. Meanwhile line a tray with paper towel and have a sharp chef's knife and cutting board ready.

Dice aromatics and pickles

Finely mince the shallot and place in a small bowl. Finely dice the dill pickles (cornichons) into tiny brunoise pieces. Chop the capers roughly and finely slice the chives and parsley. Keep components separate until assembly.

Hand-chop venison

Remove venison from freezer. With a very sharp knife, slice the meat into thin strips, then into matchsticks, then chop across into a coarse dice. Continue chopping until pieces are about 2–3 mm (tiny, but with discernible texture). Place chopped venison in a chilled mixing bowl.

Season and mix

Add the diced shallot, chopped capers, and dill pickle brunoise to the venison. Add Dijon, Worcestershire, olive oil, lemon juice, salt, and black pepper. With a folding motion, gently combine so ingredients are evenly distributed but meat remains slightly textured. Taste and adjust seasoning — add more salt, pepper, or lemon as needed.

Finish with egg and herbs

If serving immediately, fold in the egg yolks and chopped parsley and chives until just incorporated. If you prefer to keep components separate for guests to build their own bites, reserve yolks in small ramekins. Refrigerate tartare briefly (no more than 15 minutes) until ready to plate.

Plate

Using a ring mold or spoon, portion tartare onto chilled plates. Create small quenelles or mounds. Garnish with extra chives and a few microgreens. Serve alongside warm gnocco fritto.

Make dough

In a mixing bowl whisk together flour, baking powder, and salt. Grate the cold butter into the flour and rub briefly with fingertips until mixture resembles coarse crumbs. Stir in the milk. Gradually add the warm water and bring the dough together with a fork or your hands until just combined. The dough should be soft and slightly tacky but not sticky.

Rest and roll

Turn dough onto a lightly floured surface and knead gently 6–8 times to smooth. Cover with a clean towel and let rest 20 minutes at room temperature. After resting, roll dough to about 1/8 inch (3 mm) thickness. Use a sharp knife or pizza cutter to cut into 2.5–3 inch (6–7.5 cm) squares or rounds. Keep cut pieces separated so they don't stick.

Heat oil

Pour oil into a heavy-bottomed skillet or pot to a depth of about 1 inch (2.5 cm). Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough — it should puff quickly and turn golden in about 30–40 seconds.

Fry gnocco fritto

Fry dough pieces in batches, 4–6 at a time depending on pan size, flipping once. Each side should puff into a pillow and become golden — about 30–45 seconds per side. Use a slotted spoon to transfer to a wire rack set over a tray or to paper towels to drain briefly.

Season immediately

While still warm, lightly dust the gnocco fritto with the sumac, garlic powder, and flaky salt. The immediate seasoning will cling to the hot surface and give a bright, tangy garlic finish. Keep warm in a low oven (200°F / 95°C) for up to 15–20 minutes while finishing tartare.

Arrange 3–4 pieces of warm gnocco fritto on each plate next to a portion of venison tartare. Offer egg yolk on the side if reserved. Provide small forks or spoons so guests can place tartare onto the pillowy fritto. Garnish the plate with microgreens and an extra sprinkle of chives. Serve immediately.