Venison Tartare


  • 2 ounces venison leg, diced
  • 1 tablespoon mustard aioli
  • ¼ teaspoon preserved lemon, minced
  • ½ teaspoon Picholine olives, minced
  • ½ teaspoon parsley, chopped
  • ¼ teaspoon shallot, minced
  • Salt to taste
  • Garnishes to follow


Combine venison, aioli, preserved lemon, olives, parsley, and shallot. Season with salt. Center tartare mix on a round plate. Sprinkle with garnishes: cooked and fried quinoa, chopped espelette (dried Basque chile), grated smoked egg yolk, frisee tossed with lemon vinaigrette and grilled country bread. Makes 1 serving.

Chef-owner Jared Van Camp, Nellcote, Chicago