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cooked venison and nduja tartare


  1. Place the venison in the freezer for 30 minutes to 1 hour. Chilling the meat will help you to chop it very finely.
  2. Cut the venison into very thin slices. Then, stacking a few slices at a time, cut the meat crosswise again, forming very thin strips.
  3. Gather a few strips together and dice crosswise, cutting the venison into very tiny small cubes.
  4. Mix the fine chopped meat in a bowl along with all the remaining ingredients.
  5. Mix well, taste and rectify the seasoning, if necessary.
  6. Spread the tartare on top of the toasted sourdough, top with your favourite micro herbs and serve immediately.

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To help you create this dish and many more, view our Venison on the Farmison & Co. site.