Venison Tartar with Jalapeno, Duck Egg and Potato Chips



2 shallots, finely chopped
½ teaspoon minced cornichon pickle
½ teaspoon fresh lemon juice
½ teaspoon extra virgin olive oil
½ teaspoon, minced jalapeno
Salt and freshly ground black pepper


1¾ lb Venison loin
4 duck egg yolks
Dijon mustard
2 tbsp. chopped scallion


1. For the seasoning: In a small bowl, combine shallots, cornichon pickle, lemon juice, olive oil and jalapeno. Mix well, and season to taste with salt and black pepper. Cover and refrigerate.
2. For the tartare: Using a sharp knife, chop meat moderately finely, leaving some small chunks so that tartare will have a pleasant texture.
3. Transfer meat to a chilled bowl. Add Dijon mustard and about 2 tablespoons shallot-cornichon seasoning (reserving remainder for another use). Mix well.
4. To serve, place equal portions on each of four plates. Top with scallions and 1 duck yolk onto each portion If desired, serve accompanied by a few pickles and your favourite potato chips.