Venison Tartare Recipe

prepare the venison

Chill the venison in the coldest part of the refrigerator for at least 20–30 minutes; very cold meat is easier to dice. Using a sharp knife, trim any silver skin, sinew or excess fat, then slice the meat into thin strips and finely dice into roughly 3–4 mm (1/8–1/4 inch) pieces. Place diced venison in a chilled bowl.

combine flavor components

To the bowl with diced venison add the very finely minced shallot, diced cornichons, chopped capers, and chopped parsley. Add Dijon mustard, olive oil, lemon juice, Worcestershire sauce, salt and pepper.

incorporate and taste

Gently fold the ingredients with a rubber spatula or spoon until evenly combined; do not overwork — you want a loose texture. Taste and adjust seasoning: add a little more salt, a drop more lemon or 1/4 tsp more mustard if needed.

finish with egg yolk

If using, place the egg yolk (or quail egg yolk) on top of the tartare just before serving; when the diner breaks it, it will enrich the mixture. Alternatively, gently fold the yolk into the tartare to bind slightly. Keep chilled until plating.

In a small bowl combine the crème fraîche, prepared horseradish, lemon zest, lemon juice, salt and pepper. Whisk until smooth and taste: horseradish can vary in heat, so add more in 1/2 teaspoon increments if you want more bite. Fold in half of the snipped chives, reserving the rest for garnish. Chill for at least 15 minutes to let flavors meld.

Mold or spoon the venison tartare onto chilled plates: use a ring mold (6–7 cm) for a neat presentation or make quenelles with two spoons. Place 1–2 tablespoons of horseradish crème fraîche alongside or as a small quenelle on top of the tartare.

Garnish with microgreens or watercress, the remaining snipped chives, and a couple of toasted baguette slices or crackers on the side. Offer lemon wedge if desired. Serve immediately so the meat remains cold and fresh.

Leftovers: keep tartare mixture and crème fraîche chilled separately and consume within 24 hours. Do not store mixed with raw egg yolk for extended periods.