Tartare has always been something that has seemed intimidating...be we are here to tell you otherwise! This is one of the most requested and DEVOURED dishes we've served to family and friends. Give it a shot and we just know you'll be hooked! Be sure to check out the video below, to see step by step how we make this recipe!
**There is risk associated with eating raw meat. We recommend using previously frozen wild game for this, not straight from the hunt. This helps cut down the risks associated with eating raw meat. Also, be mindful for it to be a clean harvest, not an animal that had been gut shot or the meat have any contact with the intestines or feces.
1 lb venison backstrap, thawed yet previously frozen
½ shallot, minced
2 Tablespoons dill pickles, diced
2 teaspoons dijon mustard
drizzle of extra virgin olive oil, approximately 1 teaspoon
5-6 shakes of worcestershire sauce
juice of ½ lemon
2 teaspoons Full Metal Jacket seasoning
Fresh parsley, minced, for garnish
Start with 1 pound of venison backstrap. Slice and mince it up into small pieces.
Add minced shallot, dill pickles, dijon mustard, drizzle of extra virgin olive oil, worcestershire sauce, the juice of ½ a lemon, and 2 teaspoons of Full Metal Jacket seasoning.
Mix it all together. Place in a small bowl to mold into circular shape, packing it in tight.
Place in refrigerator to chill for 15-30 minutes.
Invert bowl upside down on plate to remove tartare from bowl. Sprinkle with additional Full Metal Jacket seasoning and fresh parsley. You can also top with a raw egg yolk if desired.
Serve with crackers, and enjoy!
Don't let your mind get in the way... this is down right delicious! Enjoy!