- 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 and freshly ground pepper
Recipe by Josée Robitaille, Consulting Chef
- With a sharp knife, cut the venison into small cubes. Refrigerate while preparing other ingredients.
- In a medium bowl, combine the egg yolks, shallot, vinegar, mustard, capers and oil.
- Add venison cubes and chives, season generously and mix well. Taste and adjust seasoning as needed; a tartare should have enough salt to bring out its flavours. For a spicier tartare, add Sriracha sauce to taste.
- Using a pastry cutter or a spoon, serve the tartare in the centre of the plate and garnish with the apple and celery salad. Pour a thin line of Carminée all around and accompany with grilled baguette slices.
Tips and advices
The Apple and Celery Salad is the perfect garnish for adding crunchiness and freshness to this dish. Grilled baguette slices are also the ideal accompaniment for a tartare! As an entree, serve the tartare with good homemade french fries.