Venison Tartare Recipe

Serving size

4 (8 or 10 as an appetizer)

Time to make

30 minutes

Ingredients

Tartare
1 lb. venison backstrap or tenderloin, finely chopped
1 shallot, finely chopped
1 tbsp. lemon-infused olive oil (see recipe below)
2 tsp. Dijon mustard
2 tbsp. coffee aioli (see recipe below)
1 tbsp. pickled mustard greens, finely chopped (or substitute 1 tablespoon dill pickle, finely chopped)
1 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Lemon-Infused Olive Oil
1/2 cup olive oil
1 lemon

Coffee Aioli
2 tbsp. canola oil
1 ounce or 2 tbsp. espresso coffee, cooled to room temperature
1 egg
1 egg yolk

Parmesan Crisps
5 oz. fresh grated parmesan cheese

Also works with

Any venison

How to make it

1

Lemon-Infused Olive Oil
Scrub the lemon under water with a scrub brush before peeling it. Peel the lemon, avoiding any of the white pith. Place the lemon peel and the olive oil in a sauce pan, and cook over a very low heat for 10 to 15 minutes. Make sure the mixture does not boil as the flavors need to infuse slowly. Remove the pan from the heat, and allow the olive oil to cool down completely. (You can also buy lemon-infused olive oil at many boutique markets).

Coffee Aioli
Collect all ingredients and place in blender. Mix until creamy.

Parmesan Crisps
Heat oven to 400 degrees. Place parchment paper on a cookie sheet. Make mounds of 1 1/2 tablespoons of parmesan on the parchment paper, leaving roughly 2 inches between each mound. Bake for 6-8 minutes or until the crisps start to brown. Remove the cookie sheet from the oven and let it cool to room temperature. Do not try to remove the parmesan crisps from the parchment paper and cookie sheet until completely cooled.

Meat Tartare
In a large bowl, mix together the meat and all the ingredients listed above, except for the parmesan crisps. After it’s mixed thoroughly, gently spoon about a tablespoon of tartare onto each crisp and serve immediately.

Serving size

4 (8 or 10 as an appetizer)

Time to make

30 minutes

Ingredients

Tartare
1 lb. venison backstrap or tenderloin, finely chopped
1 shallot, finely chopped
1 tbsp. lemon-infused olive oil (see recipe below)
2 tsp. Dijon mustard
2 tbsp. coffee aioli (see recipe below)
1 tbsp. pickled mustard greens, finely chopped (or substitute 1 tablespoon dill pickle, finely chopped)
1 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Lemon-Infused Olive Oil
1/2 cup olive oil
1 lemon

Coffee Aioli
2 tbsp. canola oil
1 ounce or 2 tbsp. espresso coffee, cooled to room temperature
1 egg
1 egg yolk

Parmesan Crisps
5 oz. fresh grated parmesan cheese

Also works with

Any venison

Special equipment

Blender