Venison Tartare


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

Venison Tartare


For 4 Person(s)


  • 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

  1. With a heavy, very sharp knife, dice the meat to a fine consistency, but not a paste.
  2. Season with the remaining ingredients, adjusting to taste.
  3. 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.

Be the first to post a review

You must be logged in to review


Recipe Search