Venison tartare and apple-potato tartare: recipe for balanced freshness

The hunter's instinct on the plate

For Valérie Gauthier, hunting is much more than harvesting:

"It is honoring nature by using every piece with respect and creativity. Cooking venison is extending the hunt in another way."

This passion is reflected in her cooking where each dish becomes a tribute to the forest.
In this venison tartare, Valérie combines freshness, precision, and instinct to reveal the nobility of a fine and delicate meat.

Text and photos by Valérie Gauthier, Sportchief ambassador

Choosing and preparing venison meat

The key to a successful tartare lies in the quality of the game.
Choose fresh meat from an animal harvested under optimal conditions. Before preparation:

• Carefully clean the piece with a clean cloth, without water to avoid contamination

• Remove the nerves and excess fat

• Cut the meat finely, into small cubes, just before serving

"Tartare is a bit like a hunt: it requires precision, respect, and good timing," says Valérie.

Venison tartare recipe

Ingredients

• 1 venison tenderloin, cut into small cubes

• 6 small dill pickles, diced

• 6 sprigs of fresh chives, minced

• 2 shallots, minced

• 1 tbsp of chopped celery leaves

• 1 tbsp of lemon juice

• 1 tbsp of Worcestershire sauce

• 1 tsp of Dijon mustard

• ½ tsp of mayonnaise

• 2 tsp of Sambal oelek

• 1 egg yolk

• Salt and pepper to taste

Preparation

1. Finely chop the raw venison.

2. Mix it with all the ingredients in a cold bowl.

3. Serve immediately, accompanied by a salad, bread croutons, or homemade fries.

A simple feast, but of rare intensity — like the game it celebrates.

This venison tartare recipe pairs wonderfully with a green salad, bread croutons, and your favorite fries. A feast sure to 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 dressing, this unique dish brings a contemporary touch to your table.

These two tartares, although distinct, share a passion for authenticity and freshness. Pair them with your choice of side for a varied feast sure to delight the most discerning palates! And for a visual experience, explore the tempting photos below.

Apple and Sweet Potato Tartare

A fresh and colorful alternative by Valérie, to balance the game menu.
This vegetarian tartare combines the sweetness of sweet potato, the brightness of green apple, and a sweet and savory touch inspired by the terroir.

Ingredients

• ½ sweet potato, diced

• 1 green apple, diced

• 1 barbecue tortillon cheese, in pieces

• 1 shallot, finely chopped

• ⅓ of a cucumber, diced

• 250 ml of Doritos chips barbecue flavor, crumbled

• Salt and pepper, to taste

Dressing

• 125 ml of mayonnaise

• 1 tbsp of maple syrup

• 1 tsp of sriracha (adjust to taste)

Preparation

1. Sauté the sweet potato cubes in a little oil until tender. Let cool.

2. Add the apple, cheese, shallot, cucumber, and crumbled Doritos.

3. Mix the dressing, incorporate it into the rest, and serve layered or on the side.

"I like to create a balance between strength and softness — like in nature," says Valérie with a smile.