An amazing celebratory recipe for your hunting success. Consuming the heart of your catch is a very powerful feeling, especially if you have it in a fancy meal!
Tartare is something special for me. My grand father used to be a head waiter for one of the fanciest restaurant in Ottawa. And as a waiter, he could not cook to save his life! However, he knew how to do two things, which were prepared by the waiter at your table: Caesar salad and tartare. Therefore, it is always a small tribute to my grand father whenever I make tartare.
I know what you are thinking: It’s not safe to eat raw meat! Yes it is not. Just like driving your car or eating sushi in a restaurant. However, in all these cases, there are ways to mitigate the risks. Of course, it will never be 100% safe, but here are my recommendations to make it as safe as possible:
- Clean meat: When you harvest your catch, do not gut shot your animal. Make sure the meat is free of any stomach content.
- Clean butchering: Pay very careful of not contaminating your meat by properly removing the entrails and keeping a clean work environment when butchering it.
- Freeze the meat: To remove the risk of parasites sometime present in meat, freeze the venison below -20C (0F) for at least 2 days before consuming. This should take care of most of the harmful parasites.
- Clean kitchen: When you cut the meat for the tartare, make sure your board, your knife and the bowl you put the meat in is perfectly clean.
- Safe work: Only when you are ready to cut the venison, remove it from the refrigerator and return it in the refrigerator when it is cut. Keep the meat as cold as possible until serving.
If you are ready to eat a wonderful tartare, let’s go ahead with the recipe!
Fancy Moose Heart Truffle Tartare
2
servings10
minutes10
minutesIngredients (Recipe is still preliminary. I will do it again to optimize ingredients. So, don’t hesitate to adjust quantities)
1 lb of moose heart, cleaned and finely cubed (max. 1/8” pieces)
2 tbsp of parmesan, finely grated
1 tbsp truffle paste
1 tsp balsamic reduction (or vinecotto)
1 tsp Flat leave parsley (italian parsley), finely chopped
1 tsp Grainy mustard
2 tsp Pine nuts, chopped
1 tsp Capers, chopped
1 tbsp Arugula pesto (or basil pesto)
1/4 cup Olive oil
Fleur de sel
Directions
- Clean and cube the heart and keep the heart in the refrigerator until the very last minute,
- Make the tartare vinaigrette by mixing the parmesan, the truffle past, the balsamic reduction, the parsley, the grainy mustard, the pine nuts, the capers, the aragula and the olive oil. Taste the vinaigrette and adjust seasoning if needed.
- When ready to serve, mix the tartare vinaigrette with the cubed heart. Form using a tartare mold. Serve with a pinch of fleur de sel and chips or toasted baguette slices.
Recipe Video
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The moose heart can be replaced with beef eye round or fillet mignon from your local butcher.
- The moose heart can be replaced with heart or steak from any venison, such as deer, moose or elk.
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
