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Venison Tartare

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.


-½ lb.Freshly thawed ground venison or gently diced backstrap
1 Shallot
1 Clove of garlic
1 tablespoonParsley, finely chopped
-½ tablespoonMustard (usually Dijon, but use what you have)
-½ tablespoonBalsamic 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

  1. Mix all of the ingredients together by hand and form into a mound with a crater in the middle.
  2. Add the raw egg yolk (just the yolk, not white) to the crater and serve with crackers or toast.
  3. As you see in the photo, this is a great dish to accompany a cheese board.