Venison Tiger Meat

Venison Tiger Meat

  • Duration

    10 minutes

  • Skill level

    Beginner

  • Serves

    12
Chef’s notes

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

  1. Combine all ingredients in a bowl and thoroughly mix with your hands.
  2. Place in an airtight bag and refrigerate for 8 hours.
  3. 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).
  4. If you don’t eat it all within two days, then cook it with eggs or hashbrowns for breakfast.
Chef’s notes

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

  1. Combine all ingredients in a bowl and thoroughly mix with your hands.
  2. Place in an airtight bag and refrigerate for 8 hours.
  3. 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).
  4. 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

Recipe by: Spencer Neuharth
Venison Tiger Meat
  • Duration

    10 minutes

  • Skill level

    Beginner

  • Serves

    12
Chef’s notes

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

  1. Combine all ingredients in a bowl and thoroughly mix with your hands.
  2. Place in an airtight bag and refrigerate for 8 hours.
  3. 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).
  4. If you don’t eat it all within two days, then cook it with eggs or hashbrowns for breakfast.