Venison Juniper Tartare: A Hunter's Raw Delicacy

By Chef Jakob Mielcke Updated: February 1, 2024 10 min read

This venison tartare represents the apex of wild game preparation, marrying the deep, iron-rich flavors of properly aged deer with the piney aromatics of juniper and the earthiness of foraged mushrooms. Developed through years of collaboration with hunters and foragers across Scandinavia, this recipe celebrates the primal connection between hunter and meal.

Understanding Wild Game for Tartare

Species Selection

White-Tailed Deer

Most common in North America. Mild flavor, benefits from 7-10 day aging. Best cuts: backstrap, tenderloin.

Red Deer

European species with richer flavor. Can age 10-14 days. More marbling than white-tail.

Roe Deer

Smallest, most delicate. Sweet flavor requires minimal aging (3-5 days). Extremely tender.

Elk/Wapiti

Larger grain, beefier texture. Benefits from 14-21 day aging. Rich, complex flavor.

Field Dressing and Aging

⚠️ Critical: Proper field dressing within 30 minutes of harvest is essential for food safety.

Aging Protocol

  1. Temperature: Maintain 34-37°F (1-3°C) consistently
  2. Humidity: 80-85% prevents excessive moisture loss
  3. Air circulation: Essential to prevent surface bacteria
  4. Duration: 7-21 days depending on animal age and size
  5. Trimming: Remove dried exterior before use

Juniper Berry Selection and Preparation

Foraging Guidelines

  • Species: Common juniper (Juniperus communis) only
  • Harvest time: Late fall when berries are deep blue-purple
  • Ripeness test: Berries should be slightly soft, aromatic when crushed
  • Warning: Some juniper species are toxic - proper identification essential

Preparation Technique

  1. Toast berries in dry pan for 30 seconds to release oils
  2. Cool completely before crushing
  3. Use mortar and pestle, not electric grinder (preserves oils)
  4. Crush just before use to maintain aromatics

Wild Mushroom Selection

Recommended Varieties

  • Chanterelles: Apricot aroma, slight peppery finish
  • Porcini: Nutty, umami-rich, excellent dried
  • Hedgehog: Sweet, crunchy texture, no bitterness
  • Black Trumpet: Intense earthy flavor, beautiful color

Preparation Methods

Raw preparation: Clean with soft brush, never wash. Slice paper-thin, dress with hazelnut oil.

Pickled option: Quick pickle in juniper-infused vinegar for 30 minutes.

Dried powder: Dehydrate and grind for intense umami seasoning.

Complete Recipe Method

Ingredients (Serves 4)

Tartare Base

  • 1 lb (450g) venison loin, aged 10-14 days
  • 8-10 juniper berries, freshly crushed
  • 2 shallots, finely minced
  • 1 tablespoon aged Dijon mustard
  • 1 pasteurized egg yolk
  • 2 tablespoons cold-pressed hazelnut oil
  • 1 tablespoon cognac or aged whiskey
  • 1 teaspoon fresh thyme leaves
  • Sea salt and cracked black pepper

Garnishes

  • 1/2 cup fresh blackberries, halved
  • 2 oz mixed wild mushrooms, cleaned
  • Micro greens (wood sorrel preferred)
  • Toasted hazelnuts, crushed
  • Edible flowers (optional)

Accompaniments

  • Rye crisps or sourdough toasts
  • Lingonberry compote
  • Pickled mustard seeds

Detailed Method

  1. Meat Preparation (15 minutes)

    Remove all sinew and silver skin from venison. Wrap in plastic and freeze for 20 minutes to firm. Using extremely sharp knife, cut into 1/8-inch dice. Smaller than beef tartare due to denser texture. Keep chilled over ice.

  2. Juniper Infusion (5 minutes)

    Toast juniper berries until fragrant. Cool and crush coarsely. Mix with cognac and let steep while preparing other components. This creates juniper essence.

  3. Base Mixture (5 minutes)

    In chilled bowl, whisk egg yolk with mustard until smooth. Slowly drizzle in hazelnut oil to create light emulsion. Add juniper-cognac mixture, shallots, and thyme.

  4. Combining (3 minutes)

    Fold venison into base mixture using rubber spatula. Season with salt and pepper. Taste and adjust - should be well-seasoned as chilling mutes flavors.

  5. Resting (10 minutes minimum)

    Cover and refrigerate to allow flavors to meld. Can be made up to 2 hours ahead.

  6. Final Assembly

    Thinly slice mushrooms, toss with hazelnut oil and salt. Form tartare using ring mold. Top with mushrooms, blackberries, and microgreens. Finish with crushed hazelnuts and flower petals.

Alternative Game Preparations

Wild Boar

Replace juniper with fennel pollen and star anise. Pair with apple and calvados.

Duck Breast

Use Chinese five-spice, orange zest, and aged soy. Garnish with scallions.

Rabbit Loin

Lighter preparation with tarragon, white wine vinegar, and grain mustard.

Bison

Robust flavor pairs with smoked paprika, chipotle, and aged cheddar.

Wine and Spirit Pairings

Red Wine Excellence

  • Northern Rhône Syrah: Matches gaminess with pepper and smoke
  • Aged Barolo: Tannins cut richness, tar notes complement
  • Burgundy Premier Cru: Earthy Pinot Noir echoes mushrooms
  • Rioja Reserva: Aged complexity stands up to strong flavors

Alternative Pairings

  • Aged Rye Whiskey: Spice complements juniper
  • Belgian Dubbel: Malty sweetness balances game
  • Vintage Port: Classic game pairing, serve slightly chilled

Ethical Sourcing and Sustainability

Hunting Ethics

When sourcing wild game, consider:

  • Work with licensed hunters following local regulations
  • Ensure clean, ethical kills for meat quality
  • Support population management programs
  • Consider farm-raised venison from certified operations

Sustainability Notes

Wild game represents one of the most sustainable protein sources:

  • No antibiotics or growth hormones
  • Natural diet creates superior nutritional profile
  • Minimal environmental impact
  • Supports habitat conservation efforts

Nutritional Excellence

Venison offers exceptional nutritional benefits:

  • Protein: 26g per serving, highest of all meats
  • Iron: 3.4mg heme iron, highly bioavailable
  • B Vitamins: Rich in B12, B6, niacin, riboflavin
  • Zinc: Supports immune function
  • Low Fat: Only 3% fat content
  • CLA: Conjugated linoleic acid from natural diet

Chef's Philosophy

"Venison tartare connects us to our ancestral relationship with food. It demands respect - for the animal, the hunter, and the craft. When you taste properly prepared raw venison, you taste the forest itself: the acorns, the herbs, the clear streams. This is not just a dish; it's a story of place and season."

- Chef Jakob Mielcke

Service Notes

  • Serve immediately after plating
  • Chill plates in freezer for 15 minutes
  • Portion smaller than beef tartare (3-4 oz)
  • Always taste before service - adjust seasoning