Hello everyone! Have been obsessing about venison tartare lately for some reason. I know all the do's and donts regarding meat safety etc -i'm going to do the butchering myself - just would love to hear what u guys think of what i want to do 'recipiewise' for a dinner party (yes i will warn everyone beforehand etc). ok so here goes
venison hand chopped - not to fine
dash of white truffle oil
served on a sourdough crostini with a garnish of wood sorrel.
I have heard of people eating raw venison heart - has anyone tried this? could i put it in with the rest of the meat?
I dont want to add any ingredients to the mince that might detract from the dark ( and clean) colour of the meat so no mustard etc. i will probably finely chop shallots and gerkins on the side and hopefully i can get quail eggs to drop on top. was thinking about possibly adding a couple of shavings of pecorino - tho this may be OTT.
Thanks for reading. Massive love and respect to one and all (even vegetarians and vegans :)
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