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Jaybird · Meat Devil Joined: 20 May 2006 Posts: 1292

Very Tasty, I'm having it for lunch right now!

STEAK TARTAR (taken from Cooks.com)

1 lb. filet Mignon or top sirloin, freshly ground, med. grind
2 tbsp. yellow mustard
1 tbsp. Dijon mustard
1 egg yolk
2 tbsp. Worcestershire sauce
1/4 c. finely chopped onion
3 tbsp. capers, drained
4-5 dashes hot pepper sauce, or to taste
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp. cognac (opt.)

Don't use any other grade of beef.

Mix together all ingredients lightly to avoid packing the meat too much. Mound steak tartar on chilled plates and serve immediately with thinly sliced pumpernickel or toasted French bread.

Serves 3-4.

I used a bit less of the mustard and capers and onions, added smaller amounts and didn't use cognac, and did not serve with bread Smile

.

I've seen in other recipes to serve as the picture above, but when i ate it i mixed it together first.

Meredith · Pack Member Joined: 07 Sep 2006 Posts: 90

That looks really good. I could go for a plate of that right now.

WesleyT · Posted: Fri Sep 08, 2006 9:12 pm Post subject:

where can i get the ostrich egg yolk? Shock

bubbaM · Hunter Joined: 06 Aug 2006 Posts: 227

The picture is deceiving. That's actually 3 pounds of ground beef and that's a dinosaur egg yolk. I'm not kidding.

Quoldrix · Posted: Fri Sep 08, 2006 11:14 pm Post subject:

Jaybird · Meat Devil Joined: 20 May 2006 Posts: 1292

You people crack me up Laugh

I haven't had steak tartare in a while.....time to go on a dinosaur egg hunt Grin

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Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

A few years ago my Stepmother was making burgers and would snatch bits of raw meat in the process. I remember calling her on it and I thought OMG! You shouldn't eat raw meat! She shrugged it off as no big deal.

Now Steak Tartare, is a favorite of mine. I love breaking the yolk and spreading it over the meat, then dashing a few drops of organic soy on it. YUM!

Carne Vorare · Top Cat Joined: 24 Oct 2007 Posts: 363

Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

I haven't had any Tartar in a while now, but you'll read else where that I've followed the Hans Dehmelt Buffalo Tartar recipe- tweaked a bit of course.

Last night I had a bowl of raw liver Shock

Hadn't had that in some time also. Blamed it on the Cat Wink

Italian herbs, soy and liver. Dinner is prepared!

woof_woof · Carnivore King Joined: 11 Sep 2006 Posts: 796

(

a bit then goes to buy some raw liver to try)

Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

Exactly! But I feel more like Puke

-ing when it's cooked now though Bonkers

God I hate cooked Liver! Tattoo HATE on one hand, COOKED on my forehead and LIVER on the other hand!

Dejavu Shock

Carne Vorare · Top Cat Joined: 24 Oct 2007 Posts: 363

u mean, theres recipes for raw liver???
Shock

always found it kinda strong, so rarely eat it raw..

Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

Strange, I find it milder and somehow sweeter raw Happy

Carne Vorare · Top Cat Joined: 24 Oct 2007 Posts: 363

sheesh, woman!

kayleigh · Hunter Joined: 02 Oct 2007 Posts: 154

I have a pound of liver. Now I am thinking of fixing it up and trying it raw. I didn't know I could eat it raw. That seems intense even for me.

adwred · Posted: Tue Oct 30, 2007 6:35 pm Post subject:

I think I'd have to sear it on the outside at the very least to not have the ughgughgugguhgh-*shudder*-reaction to the texture.
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Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

I haven't tried it with sea salt versus soy. I love it with the soy and herbs. I've had calf's liver and chicken liver this way. And at least you know no antibiotics were used if you can believe the labeling. I cut the pieces small enough and don't mind chewing it at all. I know some AVers recommend just swallowing if you can't handle it. But I think that action alone might make me gag.

If you try it KayLeigh- do tell! Yup

disclimer, disclaimer, disclaimer

kayleigh · Hunter Joined: 02 Oct 2007 Posts: 154

Okay, I fixed up and I ate a small bit but the texture (or maybe the idea of it) gave me the heebie jeebies. I ended up making it into my version of haggis and baking it in the oven. I'm usually brave about food but I guess I'm not ready for raw liver yet. Smile

Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

PaleoGirl? You eating raw liver?

Janne · Newbie Joined: 25 Aug 2007 Posts: 8

When trying raw liver for the first time, remember that it is best when eaten very fresh/fresh-frozen, and it should preferably come from young animal, and it would probably be nice if the animal had good diet.

Otherwise good guality liver only has the "livery" taste after it's not fresh enough anymore, atleast according to my experience. Before that it doesn't taste very strong, somewhat smoky and sweet maybe.

Semi-frozen liver might be good if you don't like the texture of fresh liver.

Carne Vorare · Top Cat Joined: 24 Oct 2007 Posts: 363

Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

Humor time Happy

http://www.youtube.com/watch?v=znxomZr4tvA

and another... I think he's kind of cute Wink

http://www.youtube.com/watch?v=3JDacEDWsLk

thegreatmcgonigal · Pack Member Joined: 17 Feb 2007 Posts: 57

thegreatmcgonigal · Pack Member Joined: 17 Feb 2007 Posts: 57

I'm suspicious of eating liver, though. Isn't liver the organ in the body that's supposed to filter out all the poisons?

thegreatmcgonigal · Pack Member Joined: 17 Feb 2007 Posts: 57

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

Raw liver is actually kind of sweet, but only eat it if you can get it really fresh. When raw, it doesn't have that grainy-liveriness that most people associate with cooked liver. In a lot of cultures, the liver is prized, and the first thing eaten in a fresh kill.

Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

Chicken liver has a texture like raw oysters. If you've ever had oysters, then it's not difficult at all.

Carnation you are so right about the 'grainy-liveriness' of cooked liver. There is a something sweetness- not like sugar, but like a smoothness and a little fattiness something.