Venison Tartare

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

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  • 400 g (14 oz) piece of venison fillet, trimmed
  • ½ telegraph (long) cucumber, peeled and seeds removed
  • 40 g ( oz) salted baby capers, soaked in water for 20 minutes, then drained
  • 1 bunch (20 g/ oz) chives, finely chopped
  • 1 eschalot (French shallot), finely diced
  • ½ quantity sherry vinaigrette, or to taste
  • sea salt and freshly ground black pepper


Dice the venison into 1 cm (½ inch) cubes. Dice the cucumber into 5 mm (¼ inch) cubes. Combine both with the capers, chives, eschalot and the vinaigrette in a bowl and toss to coat. Add a little more vinaigrette, if desired. Season with salt and pepper. Serve immediately.