Name: Venison Tartare with 1971 Hook
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb venison, finely minced; 2 tbsp 1971 Hook hot sauce; 2 shallots, finely diced; 2 tbsp chives, finely chopped; 1 tbsp dijon mustard; 1 tsp salt; 1/2 tsp black pepper; 4 slices brioche bread; 2 tbsp unsalted butter; 1 tbsp 1971 Hook hot sauce; 1/4 cup crema; 1/4 cup microgreens; 2 tbsp hibiscus beet sauce; Zest of one orange

Venison Tartare with 1971 Hook is a modern culinary delight that encapsulates the essence of refined dining. This dish embraces the robustness of venison, a meat treasured for its lean yet flavorful qualities, and enhances it with the complex, vibrant notes of 1971 Hook hot sauce. Originating from the heart of Argentina's culinary traditions, this sauce adds a unique depth and heat that beautifully balances the dish. The meticulous preparation, paired with the artisanal touch of 1971 Hook, makes this tartare a standout on any gourmet menu. Whether enjoyed as an appetizer or a sophisticated main, it delights with every bite.

Instructions

1
In a medium mixing bowl, combine minced venison, 1971 Hook hot sauce, shallots, chives, dijon mustard, salt, and pepper. Mix until well incorporated.
Pro tip: Chill the mixture for 15 minutes to enhance flavor melding.
2
In a small saucepan, melt butter and add 1971 Hook hot sauce. Stir well to combine.
3
Brush brioche slices with the 1971 Hook-infused butter and toast until golden and crisp.
4
Arrange the venison tartare on a serving plate, using a ring mold for a professional presentation.
5
Drizzle hibiscus beet sauce around the tartare and garnish with microgreens.
6
Add a dollop of crema on top of the tartare and finish with a sprinkle of orange zest.
7
Serve immediately with the toasted brioche on the side.

Chef Tips

•Ensure venison is very fresh and chilled for the best texture.
•Use a sharp knife to achieve finely minced meat.
•Store any leftover tartare in an airtight container for up to one day.