How to make venison steak tartare

venison steak tartare

I used the word make instead of cook coz this dish requires no cooking at all. Steak tartare is basically pieces of raw meat. The meat you use needs to be ultra fresh though or else a trip to the toilet (or worse, hospital) would be eminent. smirk

venison meat

I used venison meat sourced from a produce market. The strip of venison cost me RM 10 and comes in 250 gram pieces. She also sells frogs and eel meat, all of which we have cooked. But first, the venison steak tartare!

fresh venison meat

You will need:

  • Fresh venison meat
  • Raw egg
  • Balsamic vinegar
  • Salt and pepper to taste

cutting steak tartare

Ideally, the venison meat should be sliced into small chunks and then arranged nicely on a plate but I wanted to see if I could speed things up with a food processor. You can but you have to use the Pulse setting. Don’t go to the 1 or 2 spins, that would *destroy* your meat, pulsing it is the way to go.

balsamic vinegar

I had pre-cut the meat into four (4) manageable slices and added in salt, pepper and most importantly, balsamic vinegar. Use the good stuff for this – I have a bottle of balsamic vinegar from Modena, made entirely in Italy (watch out for the β€œSourced from EU” labels – that means it’s not made entirely in one place with ingredients from that place). It’s not the best, but it’s authentic, tastes good and a single bottle won’t bankrupt me.

steak tartare pulse

The next thing is to get an egg yolk and put it on top of the venison steak tartare. This is the traditional condiment that goes with it. Get a turkey egg if you have a good source for it coz it tastes fantastic but any regular egg would do as long as it’s fresh. See previous warning about raw food and salmonella etc. πŸ˜‰

seperating egg yolk

I added a dash of pepper to brighten up the plating and it’s good to go! I loved the venison steak tartare – the meat is fresh, so it tastes good. There is an organ-y and slight mineral taste to it though, but it’s not overpowering. I would do this again but slice it myself the next time.

steak tartare

I love steak tartare coz of the raw meat with the raw egg yolk on top. My better half doesn’t like it so much, but it’s good to be able to do this coz not many places serves proper steak tartare due to the need for extremely fresh produce, considering the entire dish is raw.

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19 thoughts on “How to make venison steak tartare”

    • Yeah, I didn’t like steak tartare first time I ordered it too! πŸ™‚

      I thought it was cooked and didn’t realize it was a rare dish. I was 15 back then, couldn’t finish the dish even though I was a poor student in NZ. Haha!

      I like raw venison but it has to be really fresh to make a steak tartare.

    • I’m thinking about buying a small BBQ grill for outdoors! πŸ™‚

      Thanks man. I just like to cook dishes that I’ve seen and think would taste good. It’s the fresh egg yolk and balsamic vinegar that makes this dish!

    • Haha! Yeah, I like the times we cooked Chinese food too dear! πŸ™‚

      Especially the eel 3 ways, and your chicken is always very good (but that is kinda roasted so it’s not Chinese cuisine).

      That’s your most delicious dish coz I remember the roasted lemon chicken! <3

  1. Not too comfortable with that raw egg on top like the fried kway teoiw where they give one raw egg in the middle…unless it’s really farm fresh. Wouldn’t do that with eggs from the shops or the supermarts unless it’s poached or baked till cooked on the outside.

    • Yeah, you really need a *fresh* egg for this! πŸ™‚

      There’s the risk of salmonella or other pathogens with eggs. I wouldn’t use supermarket eggs either, except maybe for SafeEgg (which is a Korean pasteurized egg so you can eat it raw safely, thus the name).

      It’s a lot more expensive though – more than twice the price of regular eggs and it’s refrigerated so not many places carries it.

      There’s a farm that sells turkey eggs and horse milk (which will only lactate next year) which I’ll use but for this I used a pasteurized egg, just to be sure.

    • Oops, that was a typo! πŸ™‚

      I meant 150 grams! It’s still a good deal for such fresh venison though!

      The lady can be found at the weekend wet market in SS2. Cheers mate!

  2. HB, had beef tartare before not bad some Korean Restaurants served it too. So far raw chicken meats is not served due to people getting ills from it now. Raw crabs is pickle served in Taiwan restaurants mostly Hakka .

    • I’ve never had it in a Korean restaurant! πŸ™‚

      I’ve had awesome beef bulgogi in Korea though. Yeah, you have to be careful with protein like meat, it has to be very, very fresh to be used raw.

      Raw crab pickle sounds delicious though!

  3. Eggs whether raw or boiled are most welcome for me! You never failed to raise my eye brows with everything you cooked! I would eat and swallow everything down like a glutton if you choose to feed me! I guess we won’t be able to eat this raw tartare so much at one go, right??

    • Yeah, it’s more of an appetizer dish! πŸ™‚

      I’ve never had it as a mains anyway, but have had it as an appetizer before. It’s very good when done right and if the meat is very fresh! A lot of places stay away from doing it coz of potential problems e.g. it needs raw meat *and* raw egg yolk.

    • Thanks! πŸ™‚

      It tastes good too! I would like to do it again with a different meat and chop it myself instead of using a food processor next time.

      It’ll be difficult to get fresh meat unless you go to the source though – I now have one for horse milk (!!!) which won’t start lactating till next year.

    • I love steak tartare too! πŸ™‚

      I’ve only had it at restaurants before too though but wanted to try and make my own this time. It’s not something every restaurant has on the menu and I figured if I could get good produce I’ll give it a try. I wanted turkey eggs too but the guy was out of them.


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