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Great flavours here! I've honestly never had beef tartare but I've got an open mind! With these flavours I can imagine the venison is so tasty! Great recipe, thanks!
Thanks so much, Anadi! You’re more likely to find beef tartare at a restaurant, especially if there’s a fine dining French establishment nearby. Venison has its own unique characteristics in flavor but it would be similar if you can find the beef as a first to try. Let me know if you ever get a chance to check it out!
Personally I don’t see why it wouldn’t but haven’t it tried it that way myself. I know people who eat venison heart tartare, so it can’t be that much of a difference from this. Also, if you end up wanting to do something else with it, I have a great marinated and grilled venison heart video you should check out. It walks through breaking the heart down into 3 workable pieces too.
@@outdoorindoortexan great vid 👍🏼. I’ll definitely be trying that next season. I’ve really only ever cooked the heart dredged in flour with some olive oil, so I’m excited to try some new recipes.
Parisa is great - but it’s not Mexican. It‘s an Alsatian dish that originated with the Alsatian settlers in Medina County. Pretty similar to this recipe, but has grated American cheese, meat, salt/pepper, lemon juice, minced onion, and minced fresh jalapeños. The old recipe’s in an old cook book I have called for “rat cheese” lol.
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