Avalon
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Bufffalo Tartar PICBuffalo Tartar.
This is based on Hans Dehmelts Buffalo Tartar. I've left out the vitamin D and wine and yolks, as I like to drink the wine separately, and have the yolk on top- and I have no Vitamin D at home . This is a small portion, about 1/2 normal.
Brazil nuts
ground flaxseed
Cilantro
Onion
Garlic
Corriander
Mustard
Sea salt
Pepper
Yolk top
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Jaybird
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Nice! I have a steak tartar pic posted somewhere around here too. It's good stuff. The buffalo tartar looks and sounds awesome.
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Avalon
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hey raw meaters  Just wanted to post something I found interesting.
I made up a batch of Buffalo Tartar yesterday. Normally follow the above ingredients. Normally, the meat keeps it's color- perhaps browning slightly at the top of each sealed portion. 4 4oz glass canning jars/plastic lids.
But this time, and i've been making this for a long while now, I chose not to include the ground flax seeds. This time the meat overnight has browned in all the jars- oxidation? I guess. Which I find interesting. I notice when I include the ground fax, the meat holds together better, a bit slimy(flax fat?). My guess is somehow the omega fat content of the flax keeps the meat from oxidating.
Hmmm...
p.s. it's not the exp date. These come vac sealed good till the 18th.
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Scout Finch
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I'm not a raw meat person, but you and paleogirl are pushing me in that direction!  I'm tempted to try something like this as a first foray into the raw meat 'hood.
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Avalon
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Scout, would you allow onions or garlic? If you're open to some of the nasty veggies, they sure add some flavor for a first try. The corriander powder and cilantro are very nice also. I know they are EVIL though. I'm trying, I really am 
I buy this 1 lb Buffalo package. I am always a tiny bit nervous after eating the first quarter. When nothing happens, I figure the rest of the meat must be okay since i mushed all ingredients together. I'll eat a quarter each day for four days. Sometimes I break a quarter up and top each with one yolk so I can have two servings in the day.
There's no way around the risk. Or supposed risk. But, It's pretty great after you've had your first bowl of cubed or ground meat and you don't get sick. And then you don't get sick again. And again.
If you do plunge, you better share, 'kay? 
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Avalon
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That fat thing is still on my mind. I want to google it a bit. It has me wondering if I substitute the flax for some other fat. A nut oil, oilve oil, ghee Would the meat stay red longer also- and not turn brown as it did. Is this a good thing? Does this tie in to the fat myth again showing fat could be protective.
on and on and on.
I just had most of the last of the Buffalo. Hmmm... Yummy, only sadly I wonder if I soaked cardboard over night, mixed in some mustard, onions, garlic all the above, top it with a yolk and some soy would it taste the same 
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adwred
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I find this really interesting. I wonder if it's the Omegas or if it's something else in the flax. Maybe some kind of phenol or anti-oxidant. It could be. Maybe I'll do a search. 
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