Venison Tartare - Steak House Style
This venison tartare is folded with mayo, Dijon, crispy shallots, chives, and a touch of olive oil, and served with skillet-fried Johnny Cakes. A bold, elegant appetizer perfect for showcasing premium cuts like venison loin, top round, or even heart.
Servings: 4 people
Ingredients
Tartare Ingredients
- 8 ounces Venison Loin, Top Round or Heart
- 3 tablespoon Minced Red Onion
- 1 teaspoon Dijon mustard
- 1 teaspoon Mayonnaise
- 1/2 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
- 1/2 cup All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- 1 Egg
- 1 3/4 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
- Types of Tartare: Use this as a master recipe. It's perfect for antelope, moose, and elk tartare.
- Best cuts for venison tartare: Use high-quality cuts like venison loin, top round, or deer heart. These lean, tender cuts are ideal for raw venison recipes.
- Is venison tartare safe to eat? Yes—if the deer was field dressed properly, cooled quickly, and the meat was handled hygienically. Do not use meat from a gut-shot deer or one left unrefrigerated.
- Can you use venison heart? Absolutely. Venison heart has a clean, mild flavor and firm texture, perfect for tartare.
- Serving tips: Serve immediately after mixing. Top each Johnny Cake with tartare, poached egg, and a squeeze of lime juice or a drop of hot sauce.
- Leftovers: This dish should be eaten fresh. Do not store or reuse leftover venison tartare.
- Added Flavor: An easy way to add flavor is to use smoked salt and smoked black pepper. You can find both at specialty grocery stores and online.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!