Venison Caesar Tartare
As wild as can be, here is a show stopping appetizer for your next gathering
Keywords
- Nature & Outdoors
- recipes
- November 2021
- Cuisine
- Greater Baton Rouge
- Nathan Judice
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at countryroadsmagazine.com.
Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Grater
- Microplane
- Can opener
- Refrigerator
- Freezer
- Plate
Ingredients
- 1 Anchovy Fillets, drained
- 2 Egg Yolk
- 1/2 Fresh Parmesan, grated
- 1/2 Olive Oil
- 1 Lemon, zest & juice
- 1 Dijon Mustard
- 2 Roasted Garlic
- 1 Fresh Ground Black Pepper
- 1 Backstrap, diced
- 2 Shallots, minced
- 2 Cherry Tomatoes, minced
- 1/2 Jalapeño, seeded and minced
- 2 Capers
- 1/2 Avocado, sliced
- 1 Parsley, minced
- 1 Flakey Smoked Sea Salt
- 1 Lemon Zest
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