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Venison and Nduja Tartare

Venison and Nduja Tartare

By Lia Teixeira

"Lia Teixeira aka Lia Lemon & Vanilla is a Portuguese girl with a passion for food and sharing it with others. Blogger, cook, and recipe developer Lia shares..."


  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.

Follow the Lia Teixeira for more fantastic recipes, and don’t forget to tag @lialemonandvanilla and @farmisonuk for the chance to be featured on our social media.

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

  • The Ingredients
  • 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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