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. 
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!
You will need:
- Fresh venison meat
- Raw egg
- Balsamic vinegar
- Salt and pepper to taste
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.
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 “Sourced 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.
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. 😉
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.
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.
