I have been experimenting with raw red meat for a while now and have found it to be very pleasing to eat. When your meat is properly cleaned and cared for there is very little risk for illness, and the meals that come from raw red meat are a great way to please and impress a dinner party.
For the axis deer tartare, I often incorporate coffee. I make grilled axis deer backstraps with a coffee rub, and it really compliments the meat well. On a recent trip to Hawaii, a well-known chef was cooking for the ranch where I was staying, and he made an axis tartare that incorporated an espresso aioli. It was simply amazing, and I did my best to recreate it. The parmesan cheese crisp that it is served on adds a little crunch and saltiness. Add a little Worcestershire sauce and shallots, and you will surprise even the most skeptic of critics.
Serves 4 (8 to 10 as an appetizer)
1 pound venison backstrap or tenderloin, finely chopped
1 shallot, finely chopped
1 tablespoon lemon infused olive oil (see recipe below)
1 ounce or 2 tablespoons espresso coffee, cooled to room temperature
1 egg yolk
Add all ingredients to blender and blend until creamy.
5 ounces fresh grated parmesan
Lemon-Infused Olive Oil
Scrub the lemon under water with scrub brush thoroughly before peeling it. Peel the lemon, avoiding any of the white pith.
Place the lemon peel and the olive oil in a sauce pan, and cook over a very low heat for 10 to15 minutes.
Make sure the mixture does not boil as the flavors need to infuse slowly. Remove the pan from the heat, and allow the olive oil to cool down completely. (You can also buy lemon-infused olive oil at many boutique markets such as Olivelli)
Heat oven to 400 F. Place parchment paper on a cookie sheet.
Make mounds of 1 1/2 tablespoons of parmesan on the parchment paper, leaving roughly 2 inches between each mound.
Bake for 6-8 minutes or until the crisps start to brown.
Remove the cookie sheet from the oven, and let it cool to room temperature. Do not try to remove the parmesan crisps from the parchment paper and cookie sheet until completely cooled.
In a large bowl, mix together the meat and all the ingredients listed above, except for the parmesan crisps. After it’s mixed thoroughly, gently spoon about a tablespoon of tartare onto each crisp and serve immediately.