📝 About This Recipe
This sophisticated take on a classic tartare celebrates the lean, earthy profile of wild venison by pairing it with the resinous notes of crushed juniper and the brightness of pickled shallots. Unlike beef, venison offers a silky texture and a deep umami flavor that is beautifully elevated by the richness of a salt-cured egg yolk. This dish is a tribute to the hunt and the harvest, designed to bring the rustic elegance of the woods directly to your dinner table.
🥗 Ingredients
The Meat
- 1 lb Venison Loin or Tenderloin (fresh, high-quality, silver skin removed)
The Aromatics & Binding
- 1 large Shallot (finely minced)
- 2 tablespoons Capers (drained and roughly chopped)
- 4 pieces Cornichons (finely diced)
- 1 tablespoon Dijon Mustard (smooth, high quality)
- 2 tablespoons Extra Virgin Olive Oil (fruity and mild)
- 1/2 bunch Fresh Chives (finely snipped)
- 4 pieces Juniper Berries (toasted and finely crushed)
Seasoning & Finish
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Maldon Sea Salt (to taste)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
- 4 large Egg Yolks (very fresh, for topping)
- 1 teaspoon Lemon Juice (freshly squeezed)
Accompaniments
- 4 thick slices Sourdough Bread (toasted with butter)
- 1 handful Microgreens or Arugula (for garnish)
👨🍳 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 clean, precise cuts.
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2
While the meat chills, finely mince the shallot, capers, and cornichons. Consistency is key; you want small, uniform pieces that provide texture without overpowering the meat.
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3
In a small dry skillet over medium heat, toast the juniper berries for 2 minutes until fragrant. Transfer to a mortar and pestle and grind into a fine powder.
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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 thin strips (julienne), and finally into a small dice.
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5
Continue to hand-mince the meat until you reach your desired texture. Avoid using a food processor, as it will turn the meat into a paste rather than a delicate tartare.
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6
Place the diced venison into a chilled stainless steel bowl. Keeping the meat cold throughout the process is essential for food safety and flavor.
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7
Add the minced shallots, capers, cornichons, and crushed juniper to the bowl. Gently fold to combine.
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8
In a separate small ramekin, whisk together the Dijon mustard, olive oil, Worcestershire sauce, and lemon juice to create a light emulsion.
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9
Pour the dressing over the venison mixture and add the fresh chives. Mix gently with a spoon until the meat is lightly coated and glossy.
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10
Season with the Maldon sea salt and freshly cracked black pepper. Taste a small amount and adjust the acid or salt as needed.
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11
Using a metal ring mold, portion the tartare onto four chilled plates. Press down lightly to ensure it holds its shape.
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12
Carefully create a small indentation in the center of each tartare mound and nestle a raw egg yolk (or a cured yolk) into the well.
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13
Garnish with microgreens and an extra sprinkle of chives. Serve immediately with warm, buttered sourdough toasts.
💡 Chef's Tips
Always use the freshest venison possible from a reputable source; if using wild game, ensure it has been handled properly from field to kitchen. Never skip the 'par-freeze' step—it is the secret to getting those beautiful, clean cubes rather than shredded meat. If you find venison too 'gamey,' you can soak the whole loin in milk for 30 minutes before drying and dicing to mellow the flavor. For a professional touch, use a ring mold to plate; if you don't have one, a clean tuna can with both ends removed works perfectly. Only mix the dressing into the meat right before serving to prevent the acid from 'cooking' the meat and turning it grey.
🍽️ Serving Suggestions
Pair with a bold, earthy Pinot Noir or a classic Syrah to complement the gamey notes of the venison. Serve alongside a small pile of dressed arugula with a lemon-truffle vinaigrette for added brightness. A side of crispy, salted gaufrette (waffle) chips provides a delightful crunch contrast to the soft tartare. For a winter variation, add a few drops of high-quality truffle oil to the dressing for an extra layer of luxury. A glass of chilled, dry Sherry also makes for a sophisticated and unexpected pairing.