Venison Tartare with Foie Gras
Chris Cosentino | Yield: 6
Chris Cosentino of Incanto and Boccalone in San Francisco mixes foie gras with ground venison, chives, chile pepper and capers for a creamy tartare. He serves it on crusty bread slathered in foie gras fat.
- 1 to 1 1/2 pounds Hudson Valley Grade A Duck Foie Gras
- 1 3/4 pounds Venison Stew Meat, sinew and tendons removed, if any
- 2 tablespoons red onion, finely chopped
- 1/2 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh chives, finely minced
- 1/2 teaspoon Aleppo chile pepper
- 2 tablespoons extra-virgin olive oil
- Smoked salt
- Coarsely-ground black pepper
- 1 teaspoon capers, coarsely chopped
- 1 loaf country-style bread, sliced 1 inch thick
- Preheat oven to 375 degrees F. Season the foie gras with salt and pepper. Place the foie gras in a small roasting pan or ovenproof sauté pan that is slightly larger than the size of the foie. Roast for 25 to 30 minutes, until the liver has browned and the flesh is firm to the touch. Reserve the fat that has rendered from the foie gras and let the lobe cool in the refrigerator until ready for use.
- While the lobe of foie gras is cooling, put the venison through the meat grinder on a 1/4 inch cutting die. Grind the meat into a cold bowl, then cover with plastic wrap and place in the refrigerator. Once the meat is cold again, dice the cooled foie gras into 1/4 inch pieces then add to the bowl with the meat. Add remaining ingredients and mix gently. Taste the mixture and adjust the seasoning with salt and pepper then mound onto cold plates to be served. Slather the slices of grilled bread with foie gras fat and grill both sides, serving 2 pieces per person with a few extra for folks who need more.