Venison (or Beef) Tartare, Done Safely
Raw meat at home carries real risk unless you trust your source completely. If you want to try it, buy a fresh whole cut from a butcher you know, tell them it is for tartare, keep it very cold, and serve it the same day. If that gives you pause, a quick-seared version below gives you the same flavours with none of the worry. The after either way: a sharp, savoury, special-occasion starter.
Servings 2
Ingredients
- 6 oz 170 g venison loin or good beef tenderloin, well chilled
- 1 tsp. Dijon mustard
- 1 tsp. capers chopped
- 1 small shallot finely chopped
- 1 tsp. Worcestershire sauce
- 1 tsp. olive oil
- 1 pinch Salt and pepper
- Toasted bread to serve
- 1 egg optimal
Instructions
- For the safer version, sear the chilled cut hard in a hot pan for about 30 seconds a side, just to colour the outside, then chill again before cutting.
- Cut the meat into very small, even dice with a sharp knife. Do not use a food processor.
- Gently fold in the mustard, capers, shallot, Worcestershire, and oil. Season to taste.
- Shape into a neat mound and serve at once with toasted bread.
Notes
Serving note: a raw egg yolk on top is traditional, but optional. Keep everything cold until the moment you serve.