Venison Tartare
Truffle Aïoli, Pickled Huckleberries, Egg Yolk, Smoked Califonia Almonds, Fennel, Puffed Rice, Crispy Sunchokes, Puffed Tendon
Chef Alex Hong of Arquet | San Francisco, CA
This dish reflects the way we cook at Arquet—rooted in seasonality and respect for ingredients that speak clearly on their own. This recipe captures a throughline of what we’re doing at Arquet right now: celebrating ingredients that are in a 100-mile radius, using local venison and California almonds that are both quietly expressive. California almonds play a central role here. Their natural sweetness, richness, and subtle bitterness add structure and depth, anchoring the dish while bringing warmth and texture. The other flavors of the dish such as truffle and soy sauce give the dish layers of flavor and depth . Connecting the dish to the agricultural landscape inspires so much of our daily cooking.
Adapted by StarChefs | February 2026 | Photo: Angela DeCenzo
INGREDIENTS
Truffle Aïoli:
Yield: 3 pints
240 grams preserved black truffle
88 grams red wine vinegar
60 grams egg yolks
60 grams Dijon mustard
15 grams kosher salt
960 grams grapeseed oil
Hot Sauce Gel:
500 grams hot sauce
8 grams agar agar
Pickled Huckleberries:
Huckleberries
Rose vinegar
Marinade:
Yield: 1 pint
300 grams shiro dashi
100 grams rose vinegar
150 grams red wine vinegar
50 grams tamari
25 grams fish sauce
5 grams Worcestershire sauce
To Assemble and Serve:
Yield; 1 serving
70 grams diced venison leg
Egg yolk
Pickled fennel
Puffed rice
Brunoise shallots
Kosher salt
Toasted pine nuts
Smoked California almonds, brunoised
Sunchoke chips
Puffed tendon
METHOD
For the Truffle Aïoli:
Add truffles to a food processor. Blend 2 minutes. Add vinegar, egg yolk, mustard, salt, and 30 grams water. With the machine running, slowly stream in oil and blend until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
For the Hot Sauce Gel:
In a saucepan over medium heat, bring all ingredients to a simmer. Transfer to a sheet tray and refrigerate. Once set, transfer to a blender and blend until smooth. Transfer to a squeeze bottle and refrigerate.
For the Pickled Huckleberries:
Place huckleberries in a nonreactive container. Cover with enough vinegar to submerge. Seal and refrigerate.
For the Marinade:
In an airtight container, combine all ingredients. Set aside.
To Assemble and Serve:
In a mixing bowl, toss venison with desired amount Marinade. Fold in egg yolk and desired amount fennel, puffed rice, and shallots. Season with salt. Seta side. Spread desired amount Truffle Aïoli on a serving plate. Top with dressed venison. Garnish with desired amount California almonds, pinenuts, and Pickled Huckleberries. Serve with sunchoke chips and puffed tendon.
