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VENISON TARTARE

By Martin Auldist

Mar 3, 2025

Serve a portion of the mixture on top of the parmesan crips. Enjoy!

BUSH TO BANQUET Rick Bichel

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OMG this came out great, such a simple recipe, but restaurant quality! I used a piece of backstrap from a velvet fallow buck, hung for a week and then wet aged for 3 weeks.

INGREDIENTS

500g of venison, I used 3-week wet aged velvet fallow

1 x French grey shallot

1 tbsp of lemon infused olive oil

2 tbsp of Dijon mustard

2 tbsp of garlic aioli

1 tbsp of chopped dill pickle, I used McClures.

1 tbsp of Worcestershire sauce

1 tbsp Olsson's salt flakes

1 tbsp of crack black pepper

150g finely grated parmesan cheese

METHOD

Heat oven to 220 C. On baking paper on a tray, place small piles of parmesan, ensuring plenty of space between each as they will spread when melting. Grill until they start to brown. Remove and let cool.

In a large bowl, mix all the ingredients other than the meat and the parmesan cheese.

Finely chop the venison and add to the mixed ingredients and fold thoroughly

Serve a portion of the meat on top of the parmesan crisp.

Garnish with a few small piece of parsley. Enjoy!