Venison Tartare
Clarified Beets, Yuzu, Amino Shallots, Confit Sunflower Seeds, Smoked Venison Heart, Lacto-Fermented Watermelon Radish, Chives, Garlic Sourdough Toast
Chefs Max Lappe and Jacques Varon of Baso | Houston, TX
Adapted by StarChefs | September 2025 | Photo: Alexander Zeren
INGREDIENTS
Lacto-Fermented Watermelon Radish:
Yield: 1 watermelon radish
4 grams kosher salt
1 watermelon radish
Clarified Beet Reduction:
5 pounds peeled and diced beets, juiced
Smoked Venison Heart:
Yield: 1 heart
1 venison heart
Shio koji
Confit Sunflower Seeds:
Yield: 250 grams
750 grams avocado oil
250 grams sunflower seeds
Sunflower Seed-Yuzu Sauce:
Yield: 4 cups
110 grams yuzu juice
90 grams yuzu koshō
5 grams smoked flaky salt
¼ gram xanthan gum
60 grams sunflower oil
Amino Shallots:
½ cup smoked white soy sauce
½ cup shiro dashi
Brunoised shallots
Garlic Sourdough Toast:
Yield: 1 serving
3 slices spelt sourdough
Clarified butter
1 clove garlic
To Assemble and Serve:
Yield: 1 serving
45 grams venison, diced into ¼-inch cubes
Sliced chives
Zest of ⅓ lemon
Ground black pepper
METHOD
For the Lacto-Fermented Watermelon Radish:
In a nonreactive container, add salt and 100 grams water. Mix until salt has fully dissolved. Add radish and submerge in brine. Seal and refrigerate 7 days. Remove radish from brine, transfer to a work surface and dice into ⅛-inch cubes. Return to container with brine. Cover and refrigerate.
For the Clarified Beet Reduction:
Transfer beet juice to an airtight container and freeze overnight. The next day, place frozen beet juice in a cheesecloth set over a large nonreactive container. Refrigerate and let strain overnight. In a pot over low heat, add strained beet juice. Cook until mixture has reduced and thickened to desired consistency. Strain into an airtight container and refrigerate.
For the Smoked Venison Heart:
In a vacuum bag, add venison heart. Add enough shio koji to fully coat. Seal and refrigerate overnight. The next day, heat a smoker to the lowest setting. Remove venison heart and rinse off koji. Transfer to a work surface and pat dry. Transfer to a lined sheet tray and smoke until heart is fully dry. Transfer to an airtight container and refrigerate.
For the Confit Sunflower Seeds:
In a pot over medium flame, heat oil. Add seeds and cook until toasted and golden brown, stirring occasionally. Strain, reserving seeds and oil separately. Let cool. In an airtight container, combine seeds and oil. Seal and refrigerate overnight.
For the Sunflower Seed-Yuzu Sauce:
In a Vitamix Commercial blender, add yuzu juice, yuzu koshō, salt, xanthan gum, 250 grams Confit Sunflower Seeds, and 190 grams water. Blend 5 minutes on high speed. With the machine running, slowly stream in oil, mixing until fully emulsified. Transfer to an airtight container and refrigerate.
For the Amino Shallots:
In a mixing bowl, combine soy sauce and shiro dashi. Add shallots and mix until mixture has slightly thickened. Transfer to an airtight container and refrigerate.
For the Garlic Sourdough Toast:
Heat and prepare a grill. On a work surface, butter bottom half of bread. Toast until golden brown. Rub both sides toast with garlic. Cut each slice in half and set aside.
To Assemble and Serve:
In a mixing bowl, add venison. Season with desired amount Clarified Beet Reduction. Add ½ tablespoon Confit Sunflower Seeds and ½ tablespoon Lacto-Fermented Watermelon Radish. Mix to combine. Season with chives, lemon zest, and desired amount Amino Shallots. Set aside. Spoon 3 tablespoons Sunflower Seed-Yuzu Sauce into the bottom of a shallow serving bowl. Top with seasoned venison mixture. Grate Smoked Venison Heart over top. Season with pepper. Serve with Garlic Sourdough Toast.
