Venison tartare and apple-potato tartare: recipe for balanced freshness
Discover the culinary explorations of our ambassador Valérie Gauthier in the delicate world of venison, an exceptional meat to be fully savored! To prepare this venison tartare, the selection of meat is of paramount importance.
Text and photos by Valérie Gauthier, Sportchief ambassador
Opt for fresh meat, from an animal slaughtered in optimal conditions. Take the time to prepare it by removing damaged parts, nerves and excess fat. Then clean it gently with a clean cloth, avoiding rinsing with water to prevent contamination.
Ingredients for the venison tartare recipe:
1 venison filet mignon, finely cut into small cubes
6 small dill pickles cut into small cubes
6 sprigs of chopped fresh chives
2 chopped shallots
1 tablespoon chopped celery leaves
1 tablespoon of lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon mayonnaise
2 teaspoons of Sambal oelek
1 egg yolk
Salt and pepper
Finely chop the raw deer meat
Mix it with all the ingredients.
Serve immediately, accompanied by your choice of side dish.
This venison tartare recipe goes wonderfully with a green salad, bread croutons, and your favorite fries. A feast that will delight lovers of authentic flavors!
And for an equally exquisite but different experience, also discover our Apple and sweet potato tartare. Combining the freshness of green apple, the sweetness of sweet potato and a flavorful vinaigrette, this unique dish brings a contemporary touch to your table.
These two tartares, although distinct, share a passion for authenticity and freshness. Accompany them with your choice of side dish for a varied feast that will delight the most demanding palates! And for a visual experience, explore the tantalizing photos below.
Apple and sweet potato tartare
½ sweet potato, cut into small cubes
1 green apple, cut into small cubes
1 barbecue cheese twist, cut into small pieces
1 shallot, finely chopped
1/3 cucumber, cut into small cubes
250 ml barbecue flavored Doritos chips, crumbled
Salt and pepper, to taste
125 ml mayonnaise
1 tablespoon of maple syrup
1 teaspoon sriracha (adjust amounts to taste)
Fry the sweet potato cubes in a pan with oil until soft.
Season with salt and pepper to taste.
Remove from heat and let cool.
Then add the diced apple, tortillon cheese, shallot, cucumber and crumbled Doritos chips.
Prepare the vinaigrette by mixing the mayonnaise, maple syrup and sriracha. Adjust the quantities according to your preferences. Add the vinaigrette to the mixture and mix well. Serve on a layer or simply on the side.