- 12 oz (340 g) deer filet mignon
- 1/3 cup (75 ml) shallots, finely chopped
- 1/2 bunch of parsley
- 3 Tbsp (45 ml) small marjoram leaves
- Salt & freshly ground pepper
- 1/4 cup (60 ml) extra virgin olive oil
- 1 baguette loaf
- 2 Tbsp (30 ml) Dijon mustard
Note: Always handle raw meat with care. Chill the chopping board in the freezer for at least two hours and carefully wash and refrigerate the knife prior to cutting the raw meat.
- Finely dice the deer filet using the chilled knife and chopping board. Macerate the meat in the olive oil along with the shallots, parsley, marjoram, salt & freshly ground pepper. Refrigerate for 1 to 2 hours.
- Cut the baguette into 1/4 inch (6 mm) thick slices and lightly toast. Allow to cool.
- Place a spoonful of the deer tartar mixture on top of the toasted bread slices and serve.
Variations: Replace the deer meat with bison, moose, caribou, elk or musk ox.
Source: Jean-Paul Grappe