Deer Tartare

Name: Deer Tartare
Ingredients: 454 g (1 lb.) of deer medallions or filet mignon; 2 egg yolks; 1 French shallot, finely chopped; 10 ml (2 teaspoons) of sherry vinegar or Chef LELARGE Cider Vinegar from Normandy; 10 ml (2 teaspoons) of strong dijon mustard; 20 ml (4 teaspoons) of Chef LELARGE Capers, drained and chopped; 20 ml (4 teaspoons) of olive oil; 30 ml (2 tablespoons) of finely chopped chives; Sriracha sauce or Tabasco sauce, to taste (optional); La Carminée du Terroir or vino cotto; Grilled baguette slices; Salt; freshly ground pepper

lelarge.st-hubert.com

Deer Tartare Portions: 2-4 Preparation time: 20 minutes Ingredients - 454 g (1 lb.) of deer medallions or filet mignon - 2 egg yolks - 1 French shallot, finely

View full recipe on lelarge.st-hubert.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lelarge.st-hubert.com.

Share this recipe:

Cooking tools:

Pastry cutter
Grill pan
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Spoon
Refrigerator
Plate

Ingredients

454 g (1 lb.) of deer medallions or filet mignon
2 egg yolks
1 French shallot, finely chopped
10 ml (2 teaspoons) of sherry vinegar or Chef LELARGE Cider Vinegar from Normandy
10 ml (2 teaspoons) of strong dijon mustard
20 ml (4 teaspoons) of Chef LELARGE Capers, drained and chopped
20 ml (4 teaspoons) of olive oil
30 ml (2 tablespoons) of finely chopped chives
Sriracha sauce or Tabasco sauce, to taste (optional)
La Carminée du Terroir or vino cotto
Grilled baguette slices
Salt
freshly ground pepper