Download the recipe below.

 20 Minutes    2-3 Portions

AS A TARTARE YOU GET THE FULL FLAVOR.
Mette Karin Petersen

It’s always important to have a high level of hygiene when preparing food. It is especially important when serving raw meat. My favorite way to eat venison heart is in a tartare. The meat is so lean that I find it difficult to cook, but by serving it raw I get the full flavor. Enjoy the wild heart tartare with a dijonnaise and homemade pommes frites.

Ingredients

Tartare:

Venison heart (this is reindeer), roughly chopped
1 egg yolk
1 small shallot
1 tbsp. capers
1 tbsp. cornichons
1 tbsp. olive oil
Fresh parsley
Fresh tarragon
Salt and pepper

Dijonnaise:

1 tbsp. mayonnaise
1 tbsp. dijon mustard
Salt and pepper

Method

Trim and clean venison heart. Remove all tissue and the sinew as well as the fat around the edges of the heart and also inside the separate heart chambers. Roughly chop the meat and set aside.

Chop and mix all remaining ingredients. Next, mix meat and egg yolk with the other ingredients.

For the dijonnaise, mix the mayonnaise and the dijon mustard, add some salt and pepper. Serve the Tartare with fresh bread and the dijonnaise on the side.

Happy cooking & Bon appétit.

Wild Heart Tartare

RECIPE DOWNLOAD

About Post Author

Mette Karin Petersen

”It was my fascination for hunting dogs that got me into hunting. I started out participating as a beater and after few times I was obsessed about getting to know more about nature, wildlife and the hunting community. Three years back I passed my hunting license test and since then hunting has turned into a lifestyle. In January 2020 I finish my University degree with a specialization in hunting tourism and marketing. I’m very passionate and dedicated to explain my view on hunting, and to tell the whole story. As a hunter you won’t always bring home meat for your freezer, but I guarantee you that you’ll always bring home one more unique experience from the great outdoors.”

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