Venison Backstrap Tartare
Mince a pound of clean venison loin. Fine dice shallots, leek, sweet pickles, capers and chives. Add a drizzle of cold pressed olive oil with sea salt, pepper, grainy mustard and apple cider vinegar to taste.
Serve on park rinds or garlic bread with fresh drops of lemon juice. Make sure the meat stays chilled throughout the entire process!
Pro-tip: add an egg yolk for extra flavor and protein. In this case, I used a quail egg, but a regular chicken yolk can also be used.
- Whitetailer and Wild Food Creator Josh McFaddin (@joshmcfads)