Sides
Venison Tartare
Ingredients
- 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
Preparation
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