Wildebeest Tartare with Rosemary-Infused Olive Oil and Chives

A lot of people won’t eat game, saying it’s too “gamey”. Which I’ll never get. It’s meant to taste like game. Because of its texture, I think venison makes a brilliant tartare. It has an appealing, slippery (but not slimy) feeling in your mouth; it works well with seasoning and also partners effectively with raw egg yolk, traditionally used in tartare. The “gamey” flavours are awesome, if you know what to do with them – which is to showcase them with complementary, earthy notes. Another tri