Category:
Main Courses

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Dai Due Chef Jesse Griffiths

Photography by Knoxy

“This is perhaps the best way to enjoy fresh-killed deer or antelope—raw.”

Note: The Travis County Health Department would like for you to know that consuming raw or undercooked meat may increase your risk of foodborne illnesses.

Super easy

1 pounds venison tenderloin, trimmed of any sinew
Salt and pepper, to taste
6 dashes Worcestershire sauce
6 dashes Tabasco sauce
1 tablespoons coarse-ground mustard
1 lemon, juiced and zested
1/4 cups chopped parsley or arugula
2 tablespoons finely chopped red onion or shallot
2 farm-egg yolks
Coarse sea salt, to garnish

Venison Tartare Directions

With a heavy, very sharp knife, dice the meat to a fine consistency, but not a paste.

Season with the remaining ingredients, adjusting to taste.

Mold the tartare into a bowl or ramekin and invert onto a plate. Sprinkle with the coarse salt. Serve with grilled bread and a salad or French fries.