Photo by Eva Kolenko

Super Fancy Venison Tartare

  • 3 tablespoons unsalted butter, divided use
  • 4 ounces beef scraps, silver skin removed and roughly chopped
  • ¾ cup tamari
  • 3 tablespoons lime juice
  • ⅓ cup honey
  • 1 small shallot, diced small
  • 3 cups onions, sliced
  • Kosher salt, as needed
  • 1 cup chicken stock
  • Pinch of xanthum gum
  • ½ pound venison loin
  • 1 tablespoon parsley, chopped
  • 1 tablespoon chives, chopped
  • 1 teaspoon infused grapeseed oil
  • 1 watermelon radish, halved and thinly sliced
  • ½ cup white currants, optional

Place a cast iron-pan over high heat, add ½ tablespoon butter and sear beef until golden brown. Transfer meat to a blender and add tamari, lime juice and honey. Blend until smooth.

Scrape the beef dressing into a mixing bowl and fold in the shallots. Cover at room temperature for 20 minutes to allow the shallot to steep. Transfer to an air-tight container and refrigerate until ready to use.

Heat a cast-iron skillet over high heat and add remaining butter and half of the onions. Do not stir, allowing the onions to char, about 3 to 5 minutes. Add the remaining onions and stir, scraping up the charred ones and distributing them evenly.

Saute 5 minutes more and then add the chicken stock, scraping up the brown bits stuck to the pan. Lower the heat and simmer until the onions are soft, about 40 minutes. If the onions become dry, add more chicken stock.

Transfer the mixture to a blender and process until very smooth. Add salt to taste and refrigerate until ready to use.

Cut the venison into ¼-inch cubes and toss with 4 ounces of the beef dressing, parsley, chives and infused oil.

Place a ring mold in the center of a small plate. Add a few tablespoons of the onion puree inside the mold and top with 2 ounces of tartar. Garnish with watermelon radishes and white currants. Continue this process with 3 more plates. Makes 4 servings, each about 5 mg THC based on a 20 percent strain.

Recipe courtesy of Chef Gary Nguyen