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.
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!