Cold-smoked venison tartare

Name: Cold-smoked venison tartare
Cuisine: British
Ingredients: 320 g venison fillet; 2 tsp chopped parsley; 20 g gherkins, finely chopped; 20 g fine capers (or large capers, chopped); 20 g fine capers (or large capers, chopped); 20 g shallot, finely chopped; 2 tsp Worcestershire sauce; a few drops Tabasco; 2 free range egg yolks; 1 large tsp Dijon mustard; salt and pepper; salt and pepper; fried bread to serve

Saddle & Fillet

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

When preparing a raw meat recipe, we should always look at using the most tender cut available. Fillet is that cut and with the fillets on most deer being very small, this is a good way of using them.

This a classic tartare recipe with a slight twist in that the venison is cold smoked.

Ingredients

320 g venison fillet
2 tsp chopped parsley
20 g

Europe
United Kingdom
Starter

Method

Place the trimmed fillets into a smoker and cold smoke for 2 hours.

Once smoked, finely dice the fillets (tartare is always finely chopped and never minced) and place in a bowl with all the other ingredients apart from the mustard and egg, mix well, then add mustard and egg yolk then mix well again and season.

Divide the mixture into portions then form into small burger shapes.