Beef Tartare Recipe

This Venison Cube Steak Beef Tartare recipe combines the rich, gamey flavors of venison with the smooth texture of raw beef. It’s a perfect dish for adventurous eaters who enjoy a sophisticated, yet easy-to-make, appetizer or main course. Venison cube steaks, when finely chopped, make an incredible base for tartare. Paired with classic tartare ingredients like onions, capers, egg yolks, and a tangy dressing, this dish is a true delicacy.

Description:

Venison cube steak recipes are a fantastic choice for anyone looking to explore the world of game meat, and when prepared as tartare, venison takes on a whole new level of tenderness and flavor. Tartare is traditionally made with beef, but venison, with its lean and slightly earthy taste, offers a unique twist on this classic dish. For this Beef Tartare recipe we use high-quality venison cube steaks, which are tender and perfect for finely dicing into small pieces for the tartare.

Cube steak, often a cut from tougher cuts of meat that are tenderized through a special process, is well-suited for tartare due to its ability to absorb the seasonings while maintaining a fine texture. Venison cube steak’s robust flavor pairs wonderfully with the sharp, salty notes of capers, the heat of fresh ground black pepper, and the creaminess of a raw egg yolk. This dish is typically served as a starter or appetizer but can be enjoyed as a light meal when paired with crusty bread and fresh greens.

The preparation process is straightforward: start by dicing the venison cube steaks into small pieces. Then, mix in finely chopped shallots, capers, fresh herbs, and seasonings. A rich dressing made from olive oil, Dijon mustard, and Worcestershire sauce enhances the flavor of the venison, bringing out the natural gaminess of the meat. The final touch is the addition of a raw egg yolk, which adds creaminess and binds the ingredients together for a luxurious mouthfeel.

This Venison Cube Steak Beef Tartare recipe can be served with traditional accompaniments like toasted bread or crispy potatoes. It also works beautifully as a show-stopping appetizer at dinner parties or as a gourmet offering for a special occasion. For those seeking a refined, unique dish that highlights the flavors of wild game, this Beef Tartare recipe is sure to impress.

Ingredients:

2 venison cube steaks (about 8 ounces)
1 small shallot, finely chopped
1 tablespoon capers, drained and chopped
1 tablespoon fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (optional for extra spice)
1 tablespoon olive oil
1 large egg yolk (fresh and high quality)
Salt and freshly ground black pepper, to taste
Toasted baguette slices or crackers, for serving
Lemon wedges, for garnish (optional)

Instructions:

Prepare the venison cube steaks: Using a sharp knife, cut the venison cube steaks into small, even cubes. The smaller the pieces, the more delicate the texture of the tartare. Alternatively, you can pulse the venison briefly in a food processor if you prefer a finer consistency.
Chop the other ingredients: Finely chop the shallot, capers, and fresh parsley. These ingredients will add depth of flavor and texture to your tartare.
Make the dressing: In a small bowl, combine the Dijon mustard, Worcestershire sauce, hot sauce (if using), and olive oil. Whisk together until smooth. Season with salt and freshly ground black pepper to taste.
Assemble the tartare: In a medium bowl, add the diced venison, shallots, capers, and parsley. Pour the dressing over the mixture and toss gently to combine, ensuring the venison is well-coated with the seasonings.
Add the egg yolk: Carefully place the egg yolk on top of the tartare mixture. You can either stir it into the meat mixture or leave it as a garnish on top for an elegant presentation.
Serve: Divide the tartare between two plates and serve immediately with toasted baguette slices or crackers on the side. Garnish with lemon wedges if desired for a touch of brightness.

Notes:

Venison Quality: When making tartare, it’s crucial to use very fresh and high-quality meat. Venison cube steaks should come from a trusted source, ideally wild-caught venison or sustainably farmed venison for the best flavor.
Food Safety: Since this recipe contains raw meat and egg yolk, it is essential to source these ingredients from reputable suppliers. Make sure the venison is freshly butchered and the egg is very fresh to ensure safety.
Flavor Variations: Feel free to experiment with other seasonings or ingredients. Some people like to add a dash of truffle oil, chopped green onions, or a few dashes of soy sauce for a different twist.
Serving Suggestions: Venison tartare pairs beautifully with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir. You can also serve it with a side of lightly dressed arugula or microgreens for a fresh contrast.