Elk Sirloin Tartare
4-6
20 minutes
The key to a great tartare is using the very best ingredients, from your protein source, to your farm fresh egg and condiments and keeping everything cold!
Follow these easy steps for a simple and delicious appetizer for your next get together with friends and family!
Follow these easy steps for a simple and delicious appetizer for your next get together with friends and family!
Directions
- Begin by partially thawing the elk sirloin. Keeping the elk steak, partially frozen will make it much easier to thinly slice and dice and it will also be just thawed (but still cold) when ready to season with the remaining ingredients.
- Chill a small, nonreactive bowl (metal or glass works best) in the freezer until ready to mix.
- Slice the steak lengthwise into very thin 1/8-1/4” strips, then into 1/8-1/4” dice.
- Transfer the diced elk sirloin to the pre-chilled bowl, then simply add the reaming ingredients and gently mix until all the ingredients are well incorporated.
- Toast your crusty bread and cut into bite size pieces.
- Transfer the seasoned elk sirloin tartare to a plate, finish with the minced chive, raw elk yolk a sprinkle of crunchy sea salt and the toasted bread on the side!
- Enjoy!
