Battuta di Cervo

Venison Tartare

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

The full name of this style of dish is battuta al coltello, meaning ‘beat with a knife’, but everyone just calls it battuta. This is a good way to prepare lean cuts of meat that would be too dry if you cooked them. It’s a cousin of the French steak tartare, however, tartare is very finely chopped with a complex dressing, whereas the Italian version is cut a lot more coarsely and the dressing is very simple because we want to taste the meat. Ask your butcher to trim the membran