Raw meat - tartare isn’t for the weak, or the careless, but neither of those terms describe backcountry hunters. Besides its reputation for the bold, tartare, like sushi, is simple, reasonably safe and quite possibly the purest expression of elk, deer or other cervid. With a few caveats, its very easy and is a surefire centerpiece for your next get-together.
You will need:
- .5 lb clean, previously frozen venison. Top round is my favorite
- 1 tbsp Capers OR chopped pickled onion
- 1 tsp Nutty-oil. Pumpkin seed, sunflower or sesame
- 1 Egg yolk
- Salt to taste
- Be confident in the quality of your meat. It needs to be very clean, handled safely and kept cold. Freezing your meat for at least a week will circumvent most, but not all parasitic concerns, additionally, slicing the meat when only partially thawed will ensure a higher-standard of food safety as well as easier slicing.
- Slice and then chop your venison and quickly toss it with oil to prevent oxidation and protect the beautiful deep-red color.
- Mix in salt, pepper and capers, or any other aromatics you like.
- Press the mixture into an oiled ramekin or form & invert on your plate
- Garnish the tartare with an egg yolk and some fresh lemon zest & serve with crackers or toast & enjoy!