Venison Caesar Tartare
As wild as can be, here is a show stopping appetizer for your next gathering
6 ×
1 Can (2 oz.) Anchovy Fillets, drained
2 Egg Yolk
½ Cup Fresh Parmesan, grated
½ Cup Olive Oil
1 Lemon, zest & juice
1 Tbsp. Dijon Mustard
2 Cloves Roasted Garlic
1 Pinch Fresh Ground Black Pepper
1 Cup Backstrap, diced
2 Tbsp. Shallots, minced
2 Tbsp. Cherry Tomatoes, minced
½ Jalapeño, seeded and minced
2 Tbsp. Capers
½ Avocado, sliced
1 Tbsp. Parsley, minced
1 Pinch Flakey Smoked Sea Salt
1 Tsp. Lemon Zest
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.
Happy Hunting!
Nathan Judice
Instructions:
- For the caesar dressing, combine the first eight ingredients in a food process until emulsified/thick and creamy.
- Set the caesar dressing in the refrigerator to chill until needed for the tartare.
- 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.
- Mince the shallots, jalapeno, and cherry tomatoes into 1/8” or smaller size pieces.
- Combine the backstrap, shallots, jalapeno, cherry tomatoes, capers, and caesar dressing. Mix well until combined.
- 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.
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