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18 responses to “Venison Tartare”

  1. jen

    Thanks for the venison safety tips! As the years roll on, I find that I use more & more of each deer – organ meats! tongue! belly! & cook the meat far less than to the old greyish tone that all of the past wild deer warnings require. It is great to have concrete info/handling instructions to further ease my mind.
    What do you think about kid-goat tartare? We have some kids ‘coming to dinner’ soon & this has my mouth watering!

  2. Erika

    Mmmm… I love carpaccio (and have sneaked thin shavings of raw backstap that I was prepping for the grill), and I so want to try this recipe because I happen to have juniper berries and alder-smoked salt on hand, so it’s my destiny! 😀

    I’ve heard of searing the backstrap very, very lightly to “decontaminate” the surface before mincing it. Have you heard of such a thing? Or is that just not kosher for tartare?

  3. Chris Hanks

    I have access to chicken, duck, turkey, rabbit, and pig hearts on our little sustainable farm. Is there any reason I shouldn’t try this with rabbit or one of the others?


  4. Ed

    Articles I’ve read indicate that deer can also harbor Trichinella spiralis and other trichinae(causes trichinosis). If so, the two days at zero degrees is not sufficient to kill the parasite.

    The chart I’ve used most (seen in “Home Production of Quality Meats and Sausages” by the Marianskis) can be found here

    Interesting enough they don’t have a 0 degree F in the chart, but the times for 5* F are between 20 and 30 days.

    While there are less than two dozen cases of trichinosis reported a year and pig and bear meat are the primary vector, I’d play it safe and just have a few more weeks of freezer time before I enjoyed that delicious tartare.

  5. Christina J Bollinger

    Oh yeah. We are making this with fresh eggs from our chickens and meat from last year. Your tips are excellent, thanks Hank!

  6. Ricardo Rodríguez

    I just learned something new today.
    I had always believed those weeds in my lawn were shamrocks and now I know they are called wood sorrels and that they are edible.
    Thanks Hank.

  7. GiGi Eats Celebrities

    By far one of the most beautiful pictures of food porn I have ever seen 😉

  8. Suburban Bushwacker


    Well Wisconsinites have gone down in my estimation considerably, thanks for the warning!

    The idea of heart tartar is thrilling, i’d not thought of that, I bet its delicious

  9. Bobbie Wasilko

    Love all kinds of tartare and carpaccio. I agree with Hank, and I suspect regular meat at the grocery store would give me far more pause to consider how safe it is for serving raw. I like my tartare with a gastrique and topped with a quail egg yolk.

  10. Joseph Farley

    Hello Hank.. great info here thanks.. I just picked up a great looking piece of venison.. but it’s a flank steak.. will it still work?.. & if so can you give me some pointers on trimming it up?

  11. Venison Heart Tartare

    […] Shaw’s recipe seemed closest to what I was looking for – clean, simple and full of complementary flavors. […]

  12. Domenick

    Great recipe! Turned out wonderful. Ended up making extra of the spice mixture – goes great on cooked vension also.

  13. Daniel

    Hi Hank – what do you mean by shallot? It has different meanings in different countries.

    Is it a green/spring onion or is it a small purple onion with skin?

  14. Luke

    I made a small batch of this yesterday for Christmas Eve and absolutely loved it! Dad enjoyed it but Mom wasn’t sure haha. I will be making a bigger batch today for more people to try. I used the tenderloin of a nice buck and the texture was great. Thanks for the recipe! Do you have a recipe for Salmon Tartare as well? I think that would be great alone but also good in a sushi roll.
    Thanks again and Merry Christmas!

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