Venison tartare

Jun Tanaka's version of the classic French dish features super-lean venison and its favourite spice, juniper
By Jun Tanaka
Venison tartare
  • Rating:
  • Serves: 1
  • Prep Time: 20 minutes
  • Effort: easy


  • 70-140 g venison fillets, or sirloin, well-trimmed and very finely chopped
  • 1 tbsp capers, very finely chopped
  • 3 baby gherkins, very finely chopped
  • ½ shallots, very finely chopped
  • Worcestershire sauce, to taste
  • Dijon mustard, to taste
  • tabasco, to taste
  • 1 tbsp tomato ketchup
  • 3 juniper berries
  • 1 tbsp chopped tarragon
  • 1 egg yolk
  • watercress, to garnish
  • 2 slices sourdough, toasted, to serve


1. Combine the venison, capers, gherkins and shallot in a bowl and mix with a wooden spoon. Add Worcestershire sauce, Dijon mustard and Tabasco sauce, to taste, and the tomato ketchup.

2. Crush the juniper berries using a pestle and mortar and add to the venison. Stir in the tarragon.

3. Spoon the mixture into a metal ring which you have set on a serving plate. Remove the ring and make a small indentation in the top of the tartare with a spoon. Carefully place the egg yolk in the indentation.

4. Garnish with watercress and serve with toasted sourdough bread.

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