Venison and Nduja Tartare

Name: Venison and Nduja Tartare
Prep time: 60 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: 2
Ingredients: 200g studley royal venison haunch steak, trimmed of any fat or sinew.; 1 heaped tbsp capers, rinsed, drained and finely chopped.; 8 cornichos, rinsed, drained and finely chopped.; 4 tbsp parsley leaves, finely chopped.; 1 tbsp extra virgin olive oil; 2 tbsp Worcestershire sauce; 2 tbsp Nduja, melted and cooled; 2 very fresh free-range egg yolks; Sea salt flakes, to taste; Freshly ground black pepper, to taste.; Sliced sourdough bread, toasted, to serve.

1 hour
10 mins
easy
2

Recipe by

Lia Teixeira

Ingredients

200g studley royal venison haunch steak, trimmed of any fat or sinew.
1 heaped tbsp capers, rinsed, drained and finely chopped.
8 cornichos, rinsed, drained and finely chopped.
4 tbsp parsley leaves, finely chopped.
1 tbsp extra virgin olive oil
2 tbsp Worcestershire sauce
2 tbsp Nduja, melted and cooled
2 very fresh free-range egg yolks
Sea salt flakes, to taste
Freshly ground black pepper, to taste.
Sliced sourdough bread, toasted, to serve.

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Method

Place the venison in the freezer for 30 minutes to 1 hour. Chilling the meat will help you to chop it very ﬁnely.
Cut the venison into very thin slices. Then, stacking a few slices at a time, cut the meat crosswise again, forming very thin strips.
Gather a few strips together and dice crosswise, cutting the venison into very tiny small cubes.
Mix the fine chopped meat in a bowl along with all the remaining ingredients.
Mix well, taste and rectify the seasoning, if necessary.
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.