Made venison tartare tonight, no photos but definitely worth a mention.
Took a small section of fallow backstrap, sliced it super thin, then cut those pieces finer again.
Finely diced quarter of a large onion, added that to the meat, then seasoned with plentiful amounts of garlic pepper and garlic salt, and a bit of garlic infused oil. (Sounds overpowering in terms of the garlic, but definitely wasn’t.)
Then formed that into a neat patty shape on a plate, and made a shallow depression on top. Put it in the fridge covered. Then pulled it out when the first of the crew turned up, put two fresh egg yolks on top, put it on the table with some crackers and cheese. Some folks were a bit hesitant, but it was soon flying off the plate, so tasty.
Sent from my iPhone using Tapatalk
Bookmarks