Mom’s Recipes

Elk Tartare




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For the seasoning:

• 2 shallots, finely chopped

• ½ teaspoon minced capers

• ½ teaspoon fresh lemon juice

• ½ teaspoon extra virgin olive oil

• ½ teaspoon vegetable oil

• 1 clove garlic, minced

• Cayenne pepper

• Paprika

• Salt and freshly ground black pepper

For the tartare:

• 1¾ pound Elk, diced small

• 2 large egg yolks

• Dijon mustard

• 1 handful Italian parsley.


1. For the seasoning: In a small bowl, combine shallots, capers, lemon juice, olive oil, vegetable oil and garlic. Mix well, and season to taste with cayenne pepper, paprika, salt and black pepper.

Cover and refrigerate for 12 hours.

2. For the tartare: Using a food processor or a sharp knife, chop meat moderately finely (do not purée), leaving some small chunks so that tartare will have a pleasant texture.

3. Transfer meat to a chilled bowl. Add yolks, a dash of Dijon mustard and about 2 tablespoons shallot-caper seasoning (reserving remainder for another use). Mix well.

4. To serve, place equal portions on each of four plates. If desired, serve accompanied by a green salad, croutons and a cone of fries.




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