Venison Tar Tar

[B Harrison]

Oil, SPG
1/2” thick straps
Let rest with oil and SPG for a few hours at room temperature.

Flash sear in open flame or hot iron.

A little soy sauce, and ohhhhhhh my.


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[Nickofthewoods]

Oil, SPG
1/2” thick straps
Let rest with oil and SPG for a few hours at room temperature.

Flash sear in open flame or hot iron.

A little soy sauce, and ohhhhhhh my.


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Love me some raw game recipes. This is much different than other tar tar recipes I have used which do not use any heat at all. Do you serve these in a particular way or just tooth pick and go?

 

[chancey]

Is this after letting the animal hang and age or right there in camp? Also I assume SPG, is salt, pepper, garlic but correct me if I’m wrong please!

 

[Jpsmith1]

So, this is what I have learned to call carpaccio.

I like a lot of pepper or peppery herbs on the coating or crust before sear. Slice thin and serve with other strong flavors. Nice savory crackers and parmesan cheese are my go to.

The sear serves as a way to kill off any surface bacteria. It also gives a nice flavor and texture contrast.

Tartare is more commonly done with finely diced meat and herbs, topped with an onion and served with toast or crackers.

 

[Daniel webb]

Is this after letting the animal hang and age or right there in camp?

 

[B Harrison]

Love me some raw game recipes. This is much different than other tar tar recipes I have used which do not use any heat at all. Do you serve these in a particular way or just tooth pick and go?

Serve who, these never make in the house…

Yes just soy sauce and a fork or something.
I discovered it because the grill was too hot and if I left it for minutes they would have been burnt, but when I saw the grill marks…..
It was probably 600 degrees and 6-8 seconds per side.


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[B Harrison]

Is this after letting the animal hang and age or right there in camp? Also I assume SPG, is salt, pepper, garlic but correct me if I’m wrong please!

Aged, frozen, thawed and room temperature
Salt Pepper Garlic, and olive oil.

I will try it fresh this year, but my deer. Usually take a ride and get hung in my shop for a while before I even skin them…

Looking at a lot of other options after reading here so much.
Been doing it for 33 years so maybe it’s time to try different things.


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[B Harrison]

Is this after letting the animal hang and age or right there in camp?

Aged, frozen, thawed


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[B Harrison]

So, this is what I have learned to call carpaccio.

I like a lot of pepper or peppery herbs on the coating or crust before sear. Slice thin and serve with other strong flavors. Nice savory crackers and parmesan cheese are my go to.

The sear serves as a way to kill off any surface bacteria. It also gives a nice flavor and texture contrast.

Tartare is more commonly done with finely diced meat and herbs, topped with an onion and served with toast or crackers.

Understood.
A local sushi bar serves beef called Tartare that’s just marinated and lightly seared, I’ll definitely do some more variations and report back.

Your comment has me digging in the freezer for more loins…

I eat a great deal of meat with cheese, crackers, and raw veggies when my wife is away….

Use the same plate and fork each time too…crazy how simple we get if we aren’t showing off for others.


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[Jpsmith1]

Is this after letting the animal hang and age or right there in camp?

If you are concerned about parasites, a little time in "deep" freeze can help with some parasites.

Obviously, there is risk involved in eating underdone and "raw" preparations, but clean and cold help reduce those risks.

I would also consider the shot, the time to death and time to recovery. I gut shot one a couple years ago and won't consume it undercooked for safety. A clean lung/heart shot? Raw all day.

 

[Daniel webb]

If you are concerned about parasites, a little time in "deep" freeze can help with some parasites.

Obviously, there is risk involved in eating underdone and "raw" preparations, but clean and cold help reduce those risks.

I would also consider the shot, the time to death and time to recovery. I gut shot one a couple years ago and won't consume it undercooked for safety. A clean lung/heart shot? Raw all day.

I get that