Tuesday 22 March 2011

Venison tartare

Made it. Well Kim did most of it.

You all need to make this.

*We used half the suggested amount of capers
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6 comments:

  1. Joe Northrup22 March 2011 at 14:26

    fuck yes, unreal isnt it?

    ReplyDelete
  2. Aaron Shafer22 March 2011 at 15:19

    ya, used four back strap steaks which was too much meat, but the tartare was like butter.

    ReplyDelete
  3. djt22 March 2011 at 16:49

    nice. what do you do?

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  4. Aaron Shafer22 March 2011 at 19:45

    we followed Joey's posted recipe. Seriously make it.

    ReplyDelete
  5. djt22 March 2011 at 20:28

    oh, right. will do.

    ReplyDelete
  6. Kim O.23 March 2011 at 12:12

    There's some nice light rye at K&K Foodliner (it's actually baked by Bee Bell). It goes with it nicely.

    ReplyDelete

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