Elk Medallions Tartare
Prep & Cook Time: 25 minutes • Yields: 2-3 servings
Ingredients:
Main:
1 pkg. Fossil Farms' Elk Medallions 3 ea. x 4 oz. (approx. 12 oz)
2 quail egg yolks
2 tbsp. shallots, finely minced
2 tbsp. cornichons or pickles, finely diced
1 tbsp. capers, chopped
1 tbsp. fresh parsley, minced
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. olive oil
1 tsp. lemon juice or red wine vinegar
Sea salt and black pepper, to taste
To Serve:
Microgreens or pea shoots
Toasted rye or sourdough bread
Optional:
½ tsp. crushed pink peppercorns or chili flakes
Equipment:
Measuring cups and spoons
Cutting board and chef's knife
Small mixing bowls
Spoon or ring mold
Citrus juicer (optional)
Serving plates
Method:
Chill and Prep:
1. Start with the Elk medallions partially thawed — they should be firm but not rock solid.
This makes it much easier to slice and mince finely by hand without the meat turning mushy or sticky.
Mix Flavor Base:
2. In a small bowl, combine minced shallots, cornichons, capers, parsley, Dijon mustard, Worcestershire sauce, olive oil, and lemon juice. Stir to combine.
Combine & Season:
3. Gently fold the chopped elk into the seasoning mix. Season with salt and pepper to taste. Adjust acidity or heat if desired.
Plate & Serve:
4. Use a spoon or ring mold to form the tartare neatly onto a chilled plate. Top with egg yolks and garnish with microgreens.
5. Serve immediately with toasted bread on the side. Sprinkle with additional pepper or herbs for extra color and texture. Enjoy!