Duration
10 minutes
Skill level
Beginner
Serves
12
Germans where I grew up in the Great Plains refer to this appetizer as tiger meat, while those around the Great Lakes call it a cannibal sandwich. Although it’s not made from tiger or human flesh, this still isn’t a dish for the squeamish.
That’s because this little-known hors d'oeuvre is a combination of raw meat, raw egg, raw onion, and lots of spices. It’s an acquired taste, and one I’d say I didn’t develop until after high school. Thankfully I had plenty of chances, as tiger meat is a staple of ice fishing trips, holiday get-togethers, and dive bars across the Dakotas.
It’s usually spread across a saltine or rye bread and washed down with a light beer. If your party doesn’t polish it off in one sitting, then save what’s left for the next day and cook it with your eggs or hashbrowns.
Ingredients
- 1 lb. raw ground meat
- 1 raw egg
- 4 dashes tabasco sauce
- ¼ cup finely diced onion
- 1 tbsp. black pepper
- 1 tbsp. salt
- 1 tsp. garlic powder
- 1 tsp. cayenne pepper
- Crackers and bread for serving
Preparation
- Combine all ingredients in a bowl and thoroughly mix with your hands.
- Place in an airtight bag and refrigerate for 8 hours.
- Eat with crackers and bread. If serving at a party, place the tiger meat in a bowl that sits in an ice bath (see feature image).
- If you don’t eat it all within two days, then cook it with eggs or hashbrowns for breakfast.
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Venison Tiger Meat
Duration
10 minutes
Skill level
Beginner
Serves
12
Germans where I grew up in the Great Plains refer to this appetizer as tiger meat, while those around the Great Lakes call it a cannibal sandwich. Although it’s not made from tiger or human flesh, this still isn’t a dish for the squeamish.
That’s because this little-known hors d'oeuvre is a combination of raw meat, raw egg, raw onion, and lots of spices. It’s an acquired taste, and one I’d say I didn’t develop until after high school. Thankfully I had plenty of chances, as tiger meat is a staple of ice fishing trips, holiday get-togethers, and dive bars across the Dakotas.
It’s usually spread across a saltine or rye bread and washed down with a light beer. If your party doesn’t polish it off in one sitting, then save what’s left for the next day and cook it with your eggs or hashbrowns.
Ingredients
- 1 lb. raw ground meat
- 1 raw egg
- 4 dashes tabasco sauce
- ¼ cup finely diced onion
- 1 tbsp. black pepper
- 1 tbsp. salt
- 1 tsp. garlic powder
- 1 tsp. cayenne pepper
- Crackers and bread for serving
Preparation
- Combine all ingredients in a bowl and thoroughly mix with your hands.
- Place in an airtight bag and refrigerate for 8 hours.
- Eat with crackers and bread. If serving at a party, place the tiger meat in a bowl that sits in an ice bath (see feature image).
- If you don’t eat it all within two days, then cook it with eggs or hashbrowns for breakfast.