While as about as adventurous as it gets with eating wild game. Tartare takes a few minutes to make, and because they are raw and require no cook time.
Ingredients
| Amount | Ingredient |
|---|---|
| -½ lb. | Freshly thawed ground venison or gently diced backstrap |
| 1 | Shallot |
| 1 | Clove of garlic |
| 1 tablespoon | Parsley, finely chopped |
| -½ tablespoon | Mustard (usually Dijon, but use what you have) |
| -½ tablespoon | Balsamic vinegar |
| Salt and pepper to taste (a decent sprinkling of both should suffice) | |
| 1 | Raw egg yolk (ideally fresh from local chickens, since it will be consumed raw) |
How to Prepare
- Mix all of the ingredients together by hand and form into a mound with a crater in the middle.
- Add the raw egg yolk (just the yolk, not white) to the crater and serve with crackers or toast.
- As you see in the photo, this is a great dish to accompany a cheese board.