Venison Tartare with Truffle and Lemon Zest

Venison Tartare with Truffle and Lemon Zest

By Montana BHA Life Member Corey Ellis

What You'll Need

10oz finely diced, raw, quality venison or antelope (backstrap, tenderloins or rump meat without any silver skin or fat)

3 brown anchovies rinsed and minced

2t capers rinsed

2T sweet or red onion finely chopped

2T Italian parsley chopped

1T Dijon or coarse ground mustard

1 large egg yolk

2t extra virgin olive oil

4 dashes Worcestershire sauce

1t salt

1t pepper

½ t truffle zest or oil

1 t lemon zest for garnish

Make it Happen

1. In a bowl separate from the venison, evenly mix anchovies, mustard, egg yolks, Worcestershire and olive oil
2. Add capers, onion, parsley, salt, pepper and truffle zest or truffle oil and mix thoroughly
   
   
3. Gently fold venison into the mixture and allow to “set” in the fridge for at least 30 minutes.
   
   
4. Garnish tartare with lemon zest and serve with crackers or toasted baguette.

* The FDA recommends all meat be cooked properly, so prepare and eat this dish at your own risk *