Venison Caesar Tartare

If you’re looking for a show stopping appetizer for you next gathering, look no further. Consuming meat in its purest form is something that I enjoy introducing people too. The pairing of two classics--tartare and caesar dressing--is sure to delight everyone’s palate.

While eating raw venison can come with risks, one way to combat that is to freeze your meat to 0°F for a minimum of a week.

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Instructions:

1. For the caesar dressing, combine the first eight ingredients in a food process until emulsified/thick and creamy.
2. Set the caesar dressing in the refrigerator to chill until needed for the tartare.
3. Remove all silver skin from the backstrap and dice into ¼” or smaller cubes and return to the refrigerator. It is important to keep the meat cold until serving.
4. Mince the shallots, jalapeno, and cherry tomatoes into 1/8” or smaller size pieces.
5.  Combine the backstrap, shallots, jalapeno, cherry tomatoes, capers, and caesar dressing. Mix well until combined.
6. Once combined, plate the tartare on top of a slice of avocado and sprinkle with the smoked sea salt, parsley, and lemon zest. Serve the tartare with crostinis or toast points.

Learn more from Nathan Judice and four other chefs about the many versatile ways to create wonderful meals with venison in this story from our November 2021 issue.