Venison Tartare Recipe

Prepare taro

Peel the taro root and using a mandoline or very sharp knife slice into very thin (1–1.5 mm) rounds. Rinse slices briefly in cold water and pat very dry between paper towels — removing surface starch helps crisping.

Fry chips

In a heavy skillet or small pot, heat neutral oil to 350°F (175°C). Fry taro slices in small batches, turning occasionally, until golden and crisp, about 1–2 minutes per batch depending on thickness. Use a slotted spoon to transfer chips to paper towels to drain. Immediately season with 1 tsp fine sea salt while still hot. Keep warm or store in a single layer to preserve crispness.

Chill and prepare meat

Place the venison loin on a cutting board and trim any silver skin, sinew, or excess fat. Chill meat in the freezer for 10–15 minutes to firm it up — this makes very fine dicing easier and safer.

Mince venison

Using a very sharp knife, cut the chilled venison into thin strips, then into small, even dice. You should end with about 1 cup of diced venison. Keep the meat cold during the process.

Toast and crush juniper

In a small dry skillet over medium heat, toast juniper berries for 30–60 seconds until aromatic. Transfer to a mortar and pestle (or spice mill) and crush to a coarse powder. Allow to cool briefly.

Combine flavorings

In a chilled mixing bowl, stir together minced shallot, diced cornichons, chopped capers, parsley, chives, crushed juniper, Dijon mustard, prepared horseradish, olive oil, lemon juice, 1 tsp sea salt, and 1 tsp freshly ground black pepper until cohesive. Taste and adjust: add more horseradish for heat or more lemon for brightness.

Finish tartare

Add the diced venison to the bowl and gently fold to combine, taking care not to overwork the meat. If you like a slightly creamier texture and safe use is ensured, fold in the optional egg yolk and 1 tbsp of sour cream; otherwise use 2 tbsp sour cream as a light binder. Chill the mixed tartare for 5–10 minutes to let flavors meld.

Final seasoning and portion

Taste again and adjust seasoning with additional salt, pepper, or lemon as needed. Portion the tartare into 4 small servings (about 1/4 cup each) using a ring mold for neat presentation if desired.

Place a small bed of microgreens or baby arugula (optional) on each plate. Set the portioned venison tartare on top or beside the greens. Add a small quenelle or dollop (about 1 tsp) of sour cream on the tartare and sprinkle a light pinch of crushed juniper or extra chives for brightness.

Arrange a handful of taro chips alongside the tartare for scooping. Serve immediately with lemon wedges on the side for diners to squeeze if desired.

Note on safety: Use the freshest possible venison from a trusted source and keep it very cold. Consume tartare soon after preparation. If concerned about raw egg, omit the yolk and use the sour cream as binder.