Jul 14 2026
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Combine Ingredients
In a mixing bowl, combine the finely chopped venison, shallots, capers, Dijon mustard, Worcestershire sauce, and egg yolk. Mix well to combine.
- 2
Add Oil and Season
Slowly drizzle in the olive oil while mixing to emulsify. Season the mixture with salt and black pepper to taste.
- 3
Finish and Serve
Fold in the chopped parsley. Taste and adjust seasoning if necessary. Serve immediately, shaped into a patty or quenelle, with toast or crackers.
