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Venison Tartare

Préparation - 20 minutes


Serves 4

  • 600 g (about 1 1/2 lb) venison rump

  • 2 shallots
  • 2 g (about 10) Favuzzi Prosecco capers
  • Juice of half a lemon
  • 30 ml (2 tablespoons) fresh Italian parsley
  • 75 ml (1/3 cup) Stonewall Kitchen smoky barbecue aioli


  • Brooklyn Brine sour whiskey pickles
  • Stonewall Kitchen sweet onion flatbread crisps


  1. Clean venison meat by removing nerves and fat, then finely chop into dice as small as possible.
  2. Transfer meat to a bowl.
  3. While you prepare the rest of the recipe, let this bowl rest on ice to ensure meat stays very cold.
  4. Finely chop the shallots and Italian parsley.
  5. Add aioli, lemon juice and capers and whisk vigorously with a fork.
  6. Add meat and stir well to combine.
  7. Serve immediately alongside whiskey pickles and sweet onion flatbread crisps.