Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Ingredients:
- 250g ground venison (very fresh)
- 1 small shallot, finely minced
- 1 tablespoon capers, drained and roughly chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chives, finely chopped
- 1 egg yolk
- Salt and freshly ground Kampot black pepper to taste
- Juice of half a lemon
For the Truffle Aioli:
- 2 tablespoons mayonnaise
- 1 teaspoon truffle oil
- 1 clove garlic, finely minced
- Salt and pepper to taste
For the Crispy Capers:
- 2 tablespoons capers, drained and patted dry
- Vegetable oil for frying
Instructions:
Prepare the Crispy Capers:
- Heat about 1/4 inch of vegetable oil in a small pan over medium heat.
- Once hot, add the capers and fry until they become crispy and slightly golden, about 1-2 minutes.
- Remove with a slotted spoon and drain on paper towels. Set aside.
Make the Truffle Aioli:
- In a small bowl, mix together the mayonnaise, truffle oil, and minced garlic until smooth.
- Season with salt and pepper to taste. Set aside.
Prepare the Tartare:
- In a mixing bowl, combine the ground venison with the minced shallot, chopped capers, Dijon mustard, Worcestershire sauce, olive oil, and chives.
- Mix gently but thoroughly to combine all ingredients.
- Season with salt, Kampot pepper, and lemon juice to taste.
- Gently fold in the egg yolk, making sure it’s evenly distributed throughout the mixture.
Serve:
- Divide the venison tartare mixture onto plates, shaping it into a neat mound.
- Drizzle the truffle aioli around the tartare or on top, as desired.
- Sprinkle the crispy capers over the dish for a crunch and burst of flavour.
- Serve immediately with toasted bread or crackers.
Enjoy this luxurious and savoury ground venison recipe that combines the earthy richness of our ground venison recipe with the elegant flavours of truffle and crispy capers. Perfect for a special occasion or when you want to impress your guests with something unique and delicious: AKA Bambi!
Ans Islifearecipe.net does not mind sharing the love, folks. Here’s a site that has FIFTEEN ground venison recipe for you HERE.
| No. | Frequently Asked Questions (FAQs) about Ground Venison |
|---|
| 1. | What is ground venison? Ground venison is minced meat from deer, known for its lean texture and rich, gamey flavor. It’s often used as a healthier alternative to ground beef. |
| 2. | How should ground venison be cooked? Ground venison should be cooked to an internal temperature of 160°F (71°C) to ensure it’s safe to eat. It’s best cooked quickly over medium-high heat to avoid drying out due to its low-fat content. |
| 3. | What dishes can I make with ground venison? Ground venison is versatile and can be used in dishes like burgers, meatballs, chilli, tacos, and even tartare. It pairs well with bold flavours and ingredients that add moisture, like onions and mushrooms. |
| 4. | How do I store ground venison? Ground venison should be stored in the refrigerator and used within 1-2 days. For longer storage, it can be frozen in an airtight container for up to 3 months. |
| 5. | Is ground venison healthy? Yes, ground venison is a healthy option. It’s lower in fat and calories compared to ground beef, and it’s high in protein, iron, and B vitamins, making it a nutritious choice for various diets. |
