📝 About This Recipe
This exquisite venison tartare celebrates the lean, clean profile of wild game, offering a sophisticated twist on the classic beef preparation. By pairing the iron-rich meat with aromatic juniper, tangy cornichons, and the silky richness of a cured egg yolk, we create a dish that tastes of the deep woods. It is a stunning, no-cook appetizer that highlights the importance of high-quality sourcing and precise knife work for a melt-in-your-mouth texture.
🥗 Ingredients
The Venison
- 12 ounces Venison Loin (Backstrap) (very fresh, silver skin removed, chilled until icy)
- 2 tablespoons Extra Virgin Olive Oil (high quality, peppery finish)
- 4 pieces Juniper Berries (toasted and finely ground)
Aromatics and Seasoning
- 1 large Shallot (minced extremely fine)
- 2 tablespoons Cornichons (finely chopped)
- 1 tablespoon Capers (rinsed and chopped)
- 2 teaspoons Dijon Mustard (smooth, French style)
- 1 teaspoon Worcestershire Sauce (for umami depth)
- 2 tablespoons Fresh Chives (finely minced)
- 1 teaspoon Maldon Sea Salt (to taste)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
Garnish and Serving
- 4 large Egg Yolks (farm fresh, room temperature)
- 1/2 cup Micro-greens or Watercress (for a peppery bite)
- 1 loaf Sourdough Baguette (sliced thin and toasted)
- 2 pieces Radishes (shaved paper-thin in ice water)
👨🍳 Instructions
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1
Place the venison loin in the freezer for 15-20 minutes. This firms up the muscle fibers, making it much easier to achieve a precise, clean dice without bruising the meat.
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2
While the meat chills, prepare your 'mise en place'. Finely mince the shallots, cornichons, capers, and chives. Ensure everything is cut to a similar small scale to ensure a balanced bite.
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3
In a small dry pan over medium heat, toast the juniper berries for 2 minutes until fragrant. Crush them into a fine powder using a mortar and pestle.
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4
Remove the venison from the freezer. Using a very sharp chef's knife, slice the meat into 1/4-inch thick steaks, then into 1/4-inch batons (julienne), and finally into a 1/4-inch neat dice.
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5
Place a stainless steel mixing bowl inside a larger bowl filled with ice. This keeps the venison at a food-safe temperature and preserves its bright ruby color while you mix.
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6
Transfer the diced venison to the chilled bowl. Add the olive oil and ground juniper, tossing gently to coat the meat and prevent oxidation.
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7
Fold in the shallots, cornichons, capers, and Dijon mustard. Use a spoon to incorporate the ingredients without mashing the meat.
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8
Add the Worcestershire sauce, salt, and freshly cracked pepper. Taste a small amount on a piece of toasted bread to check for seasoning balance.
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9
Gently stir in the fresh chives at the very last moment to keep their flavor bright and prevent them from wilting.
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10
To serve, place a circular pastry ring (mold) in the center of a chilled plate. Pack a quarter of the mixture into the mold, pressing down lightly with the back of a spoon.
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11
Carefully remove the mold. Create a small indentation in the center of the tartare mound and gently nestle one raw egg yolk into the well.
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12
Garnish the plate with the shaved radishes, micro-greens, and a final sprinkle of Maldon salt. Serve immediately with warm, buttered sourdough toasts.
💡 Chef's Tips
Always use venison that has been previously frozen to -4°F for at least 24 hours if you are concerned about parasites, though high-quality commercial game is generally safe. Never use a food processor to chop the meat; the heat from the blades and the mechanical action will turn the delicate venison into a unappetizing paste. Keep everything—the meat, the bowl, and even the plates—ice cold until the moment of serving to maintain the best texture. If you find venison too 'gamey', increase the amount of Dijon mustard or add a teaspoon of freshly grated horseradish for extra zing.
🍽️ Serving Suggestions
Pair this dish with a bold, earthy Pinot Noir or a classic dry Syrah to complement the gamy notes. A side of truffle-salted pommes frites adds a wonderful hot-and-cold contrast to the meal. Serve alongside a simple arugula salad dressed with lemon and shavings of Parmigiano-Reggiano. For a beverage alternative, a chilled glass of dry Sherry (Amontillado) offers a nutty complexity that pairs beautifully with juniper.