Venison tartare


  • 1 fillet from saddle of venison (Roe deer) hung for 1 week
  • 1 tsp gherkins
  • 1 tsp capers
  • 1 tsp parsley
  • 1 tsp chopped shallots
  • 1 tsp anchovy fillet finely diced
  • 1 tsp Worcestershire sauce
  • 1 free range egg yolk
  • Tabasco sauce
  • Ketchup
  • Olive oil
  • Salt


Put the venison fillet through a mincer into a large bowl. Add 1 teaspoon of capers, 1 teaspoon of gherkins, 1 teaspoon of parsley, 1 teaspoon of chopped shallots and 1 teaspoon of Worcestershire sauce. Add Tabasco to taste, ketchup and a splash of olive oil, season with salt then mix together well. Place a ring cutter onto a serving plate, and spoon in the mixture. Lift the ring off and make a small indentation in the top of the tartare. Garnish with an egg yolk on top.

Serves 6

Submitted by: Hugh Jordon

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