Raw deer meat might sound like a hard pass to most folks, but this Venison Tartare is sure to change minds. It starts with properly handled, hand-chopped meat that’s folded into a tangy dressing of Dijon, capers, and fresh herbs. It’s paired with crispy and fluffy Johnny Cakes pan-cooked in bacon fat. Top it with a rich egg yolk and crispy shallots, and you have a wild game appetizer that even the skeptics at your table will go back for seconds.
Quick Look: Venison Tartare Recipe
- Ready in: about 40 minutes
- Main ingredients: Venison (backstrap, round steaks, or heart), Dijon, mayo, capers, red onion, fresh herbs, egg yolk, crispy shallots, cornmeal, buttermilk, and bacon fat.
- Preparation method: The tartare is raw (hand-chopped, never cooked). The Johnny Cakes are pan-fried in bacon fat in a cast iron skillet.
- Why this version works: A steakhouse-style dressing seasons the venison without covering up its flavor, and warm, crispy johnny cakes give every cool bite a Southern crunch.
SUMMARIZE & SAVE THIS CONTENT ON
I serve this deer tartare topped onto Southern cornmeal johnny cakes, crisped up in bacon fat. To balance the sauce’s richness, I love pairing deer tartare with homemade Cajun pickled quail eggs. Even friends who swore they’d never eat raw deer meat have tried this dish and called it one of their all-time favorite appetizers.
Whether you’re looking to impress wild game skeptics or you’re just curious about trying raw venison, this recipe does it with great ingredients. If you want to try another preparation using uncooked venison, I highly recommend this venison carpaccio.
Is Venison Tartare Safe to Eat?
Yes, if you take the right precautions. Venison tartare is raw, so it’s never completely risk-free, but a clean harvest, a deep freeze, and careful handling in the kitchen keep the risk low. These are the steps I follow every time:
- Start with a properly handled deer. Use venison from a clean field harvest. Don’t use meat from a gut-shot deer or elk, or from any animal whose internal organs were punctured during processing, because that’s how E. coli gets onto the meat. The carcass should have been cooled quickly and never left out overnight. If the meat wasn’t handled cleanly from the start, don’t use it for tartare. I also skip the venison tenderloin here, because it sits inside the body cavity near the organs.
- Freeze it before you serve it raw. I freeze venison for tartare for at least 7 days at 0°F or below to help kill potential parasites. Freezing won’t kill bacteria, which is why clean handling matters just as much.
- Work cold and clean. Keep the meat in the fridge until you’re ready to cut it. Sanitize your cutting board, knife, and hands before you start.
- Use the best eggs you can get. Raw yolks carry their own risk, so use pasteurized eggs or the freshest farm eggs you can find.
- Know your area’s CWD status. Freezing and cooking don’t destroy chronic wasting disease (CWD) prions. If you hunt where CWD has been found, have your deer tested before eating it, raw or cooked.
- Know who should skip it. Pregnant women, young children, older adults, and anyone with a weakened immune system shouldn’t eat raw meat.
Why You Will Love This Recipe
Venison tartare might sound like something you can only find at a fine dining restaurant. But it’s very easy to recreate in your home kitchen.
- The best way to taste your harvest. Well-handled venison has a rich, earthy flavor that cooking can mute, and raw is where these flavors really show. Because it’s so lean, there’s no fat to turn waxy when it’s served cold. And there’s no risk of drying out a prized backstrap on the grill.
- Crunch in every bite. Crispy fried shallots and hot, bacon-fried Johnny cakes play against the cool, tender venison, so each bite is crunchy, savory, and rich at the same time. It’s what turns a plate of raw meat into an appetizer people go back for seconds.
- The venison stays the star. A simple dressing of mayo, Dijon, and a good olive oil adds a little tang and richness without covering up the clean, mild flavor of your backstrap.
- A Southern spin on a steakhouse classic. Instead of crackers or toast, the tartare goes on golden cornmeal johnnycakes fried in bacon fat. Think caviar on blinis, but with deer camp roots. The warm, smoky cakes balance the cool, bright tartare, and they make it easy for guests to scoop and eat with their hands.
Notes on Ingredients
Venison tartare doesn’t need much: great meat, a few bold seasonings, and something crisp to serve it on. Here’s what matters most, and why. Exact amounts are in the recipe card below.
Venison Cuts to Use for Tartare
- Backstrap (loin): My first choice. It’s tender and lean, and it’s one of the cleanest cuts on the deer.
- Top round, bottom round, or heart: Top round is a great option from the deer’s hind leg. It’s lean, has few seams, and dices cleanly. Bottom round works too, as long as it’s well trimmed. I also use both these cuts to make venison round steaks. Deer heart also makes great tartare. Just be sure to trim off all of the connective tissue first.
- Skip the tenderloin: It sits inside the body cavity near the organs, which makes it less safe to consume raw. Save it for making grilled venison tenderloin instead.
- Trim everything: Remove all connective tissue, gristle, silver skin, and fat. Cold fat coats your mouth with a waxy feel, and sinew makes the tartare chewy.
What Seasons the Tartare
- Dijon, mayo, and olive oil: This is the base of the steakhouse-style dressing. It coats every piece of meat and adds tang and richness without covering up the venison.
- Red onion, capers, and Worcestershire: These bring sharpness, brine, and a savory note. They’re classic tartare flavors that keep each bite bright.
- Fresh parsley and chives: Fresh herbs add color and a clean, green finish. Don’t use dried herbs here.
- Egg yolk: Guests break it over the tartare at the table, and it acts as a rich sauce. Use pasteurized eggs or the freshest farm eggs you can find.
- Crispy fried shallots or onions: These add crunch and a savory hit. You can buy canned fried shallots online and at Asian or specialty grocery stores. You can also fry thin-sliced shallots in leftover bacon fat.
For the Johnny Cakes
- Cornmeal: This makes the base of the cakes. Plain yellow cornmeal (not cornbread mix) gives you a golden, crisp crust and a slightly sweet corn flavor. I also love frying venison backstrap in cornmeal.
- Buttermilk: It keeps the cakes tender and adds a little tang. Baking soda and baking powder make them rise.
- Bacon fat: This is what gives them that deer-camp flavor, with a smoky, savory crust. Butter or a neutral oil will work in a pinch, but you’ll lose some of that flavor.
Substitutions and Additions
- Venison heart tartare: An underrated choice for tartare. It has a firmer texture and a rich, beefy flavor. Trim off the valves, the fat, and the tough outer membrane first. For more info on using deer heart, see my how to clean a deer heart post.
- Try other game. This recipe works just as well with elk, moose, or antelope. Use the same cuts, such as backstrap or well-trimmed top round, and follow the same freezing and handling steps.
- Switch up the base. Serve the tartare on toasted baguette slices or sturdy potato chips. For gluten-free guests, use lettuce cups or cucumber rounds.
How to Make Venison Tartare
The secret to great tartare is keeping everything cold. Before you start, put the trimmed venison in the freezer for 20 to 30 minutes since partially frozen meat firms up, making it easier to dice into clean, even cubes instead of mashing it.
While the meat chills, place the mixing bowl in the fridge or set it over a larger bowl of ice. If you’re making a big batch for a crowd, only set out what is needed and keep the rest in the refrigerator until ready to eat.
1. Cut the Venison. Use a sharp knife to slice the venison into thin, long strips about 1/4 inch thick, and then dice it into small quarter-inch squares. Hand cutting is preferred since grinding spreads surface bacteria in the meat.
Also, avoid rocking the knife back and forth like you’re chopping herbs, as this can make the meat mushy.
2. Make the Sauce. Add all of the tartare ingredients (except the meat and yolks) to a large bowl, and stir until just combined.
3. Fold in the Venison. Add the diced venison to the bowl and fold it into the sauce. Place it in the refrigerator for up to 30 minutes to chill.
4. Mix the Johnny Cakes Batter. Combine all of the dry ingredients in a large bowl. In a separate bowl, mix the buttermilk and egg. Add the milk and egg mixture to the large bowl with the cornmeal mixture. Mix until just combined and smooth.
5. Cook the Johnny Cakes. Heat a heavy-bottomed skillet over medium heat and add the bacon fat. Once the fat is hot, place two-inch-sized dollops of the batter into the pan and cook on both sides for about 2 minutes or until golden brown. Cook in batches to avoid overcrowding the pan.
7. Plate for serving. Shape the venison tartare on a large platter in any shape that you like. Garnish with fresh herbs such as parsley and fresh-cut chives. Top with the fried onions if using.
Make a slight indentation in the top of the tartare. Place the egg yolk in the indentation and add the johnny cakes around the tartare. Just before serving, break the yolk so that it runs down the tartare.
Chef Tips & Troubleshooting
- Fold, don’t stir. Gently fold the diced venison into the dressing just until it’s coated. Overmixing turns tartare mushy.
- Salt at the last minute. Salt pulls moisture out of raw meat, so season right before serving.
- Serve within 30 minutes of mixing. Tartare is best cold and fresh, so plate it as soon as it’s mixed.
- Plan about 2 ounces per person. That’s the right amount for an appetizer. 8 ounces of venison serves 4.
- Don’t crowd the skillet. Fry the johnny cakes in batches, so they crisp instead of steaming. Keep finished cakes warm on a sheet pan in a 200°F oven.
- Leftovers: Don’t save mixed tartare. Once the venison is mixed with the dressing and has warmed up, throw away anything left over. Leftover johnny cakes keep in an airtight container in the fridge for up to 2 days, or wrapped well in the freezer for up to 1 month.
Venison Tartare Recipe FAQs
What is the best cut for venison tartare?
Backstrap, the loin along the spine, is the best cut for venison tartare. It’s tender, lean, and sits away from the digestive tract, so it’s one of the cleanest cuts on the deer. Well-trimmed top round works too, and so does a cleaned heart if you like a firmer bite.
Skip the tenderloin because it’s located inside the body cavity close to the guts, which raises the risk of contamination. No matter which cut you use, trim off all silver skin, sinew, and fat before dicing.
Can you make venison steak tartare ahead of time?
It’s best made fresh, but there are a few steps you can prep ahead. Mix the dressing up to a day ahead and keep it refrigerated. You can trim and dice the venison 1 to 2 hours ahead.
Keep it covered in a bowl set over ice in the fridge, and fold it into the dressing right before serving. You can also cook the johnny cakes a day ahead. Re-crisp them in a hot skillet for a minute per side before serving.
How long should you freeze venison before eating it raw in deer tartare?
I freeze venison for at least 7 days at 0°F or below before using it for tartare or any other raw dish. That goes well beyond Ohio State Extension’s guidance that 24 to 48 hours of freezing helps destroy parasites, and the extra time adds a margin of safety.
Keep in mind that freezing doesn’t kill bacteria, and it may not kill every parasite. It works best together with a clean harvest and careful handling. Thaw the meat in the refrigerator, never on the counter, and use it within a day of thawing.
Can you make tartare with ground venison?
Yes, but I generally don’t recommend it. Grinding spreads any bacteria on the surface of the meat through the whole batch. If you processed the meat yourself and know is was handled and stored perfectly, then you technically can.
But ground venison can be pasty when it’s served raw. While using the clean, tender, hand-chopped meat does not. For tartare, start with a whole backstrap or top round and dice it yourself with a sharp knife. If you have ground venison in the freezer, save it for cooking. My best ground venison recipes are a great place to start.
What to serve with Venison Backstrap Tartare
Venison tartare is the centerpiece of a wild game appetizer spread, and it’s best with sides that bring something tangy or spicy to cut through its richness.
- My go-to pairing is a jar of Cajun pickled quail eggs. Their spicy, vinegary bite balances the rich tartare and egg yolk, and they look great on the platter. Make them a day ahead so they have time to pickle.
- For a surf-and-turf touch, add a plate of Cajun shrimp deviled eggs. They keep the Southern theme going and give guests who are hesitant about raw meat something familiar to start with.
- Add another cut of the deer to the board with a little pickled deer heart. It’s bold and tangy, and it keeps in the fridge for up to 2 weeks, so you can make it well ahead.
More Easy Venison Recipes
Check out more of my easy venison recipes, or take a look at some options below.
Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I love to hear from readers! And if you have any cooking questions or want to share your latest food photos, give me a shout on Instagram at @larry__white.
Venison Tartare
Ingredients
Tartare Ingredients
- 8 ounces Venison backstrap, top round or heart
- 3 tablespoon Minced red onion
- 1 teaspoon Dijon mustard
- 1 teaspoon Mayonnaise
- ½ teaspoon Worcestershire sauce
- 1 tablespoon Olive oil
- 3 tablespoons Chopped fresh flat leaf parsley
- 1 tablespoon Capers, chopped
- 1 tablespoon Minced chives
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 Egg yolk (for serving)
- 2 tablespoons Canned fried shallots or onions (for garnishing)
Johnny Cake Ingredients
- 2 cups Cornmeal
- ½ cup All-Purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Kosher salt
- 1 Egg
- 1 ¾ cups Buttermilk
- 2 tablespoons Rendered bacon fat
Instructions
Cut the Venison
- With a sharp knife, slice the venison into thin, long strips around 1/4 inch in thickness. Then dice the venison into small quarter-inch squares.
Make the Sauce
- Add all of the tartare ingredients (except the meat and yolks) to a large bowl. Stir until just combined.
Fold in the Venison
- Add the diced venison to the bowl and fold it into the sauce. Chill in the refrigerator while you cook the johnny cakes.
FOR THE JOHNNY CAKES
- Mix all of the dry ingredients together in a large bowl. In a separate bowl, mix the buttermilk and egg together. Add the milk and egg mixture to the large bowl with the cornmeal mixture. Mix until just combined and smooth.
- Heat a heavy-bottomed skillet over medium heat. Add the bacon fat. Once the fat is hot, place around two-inch-sized dollops of the batter into the pan and cook on both sides for about 2 minutes or until golden brown. Cook in batches to avoid overcrowding the pan.
Plate and Serve
- Shape the venison tartare on a large platter in any shape that you like. Garnish with fresh herbs such as parsley and fresh-cut chives. Top with the fried onions if using.
- Make a slight indentation in the top of the tartare. Place the egg yolk in the indentation. Place the Johnny cakes around the tartare.
- Break the yolk so that it runs down the tartare. Have each of your guests place a small amount of the tartare and yolk onto the johnny cake and enjoy.
NOTES
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
