Recipe: Tartare of Hare

Photo by Sandder

When Vice Magazine asked me to create a game recipe, I worked out the best way to let the delicate flavor and tender texture of hare backstrap speak for itself: eat it raw!

This recipe is a simple translation from the classic steak tartare:

-finely chopped hare backstrap, sesoned with plenty of salt and pepper
-one fresh egg yolk
-french mustard
-finely chopped pickles
-finely chopped red onion
-finely chopped capers