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Elk Tartare

Serves 2

Elk tastes more like lean beef than venison and this preparation from The Nicolett is the perfect way to enjoy its delicate flavour and texture.


  • Elk Loin 4 oz, cut in small dice
  • Anaheim Peppers 2, roasted and peeled
  • Poblano Pepper 1
  • Tomatillos 4, roasted
  • Egg Yolk 1, whisked
  • Minced Chives 1 tsp
  • Minced Shallot 1 tsp
  • Salt to taste
  • Texas Olive Ranch or other Extra Virgin Olive Oil
  • Flatbread or Tortilla for serving

Cook It

  1. Finely dice the roasted and peeled Anaheims and the poblano; combine.
  2. Place the roasted tomatillos in cheesecloth and squeeze, reserving only the juice.
  3. Combine the elk, pepper mix, egg yolk, chives and shallot in a bowl with 2 tsp tomatillo juice and 1 tsp olive oil. Mix until well combined. Add salt to taste and add more tomatillo juice if you like more acid. Mix well to combine.
  4. Place the tartare mix into a ring mold (or biscuit cutter) in the center of a serving plate.
  5. Dress with olive oil around the base of the tartare, and a pinch of salt on top. Serve with your favourite flatbread or tortilla.