Cook this: Venison tartare with warm bone marrow drippings from Matty Matheson's debut cookbook via nparts
Our cookbook of the week is Matty Matheson: A Cookbook by the Toronto-based chef and Viceland star. Tomorrow, we’ll feature an interview with its author.“There are so many variations of tartare, and everyone has their favourite. I like mine simple, so the meat can shine,” writes Matty Matheson. Here, he combines raw venison tenderloin with shallots, egg yolks, Dijon mustard, citrus and high-quality olive oil.
Matheson based his recipe on a tartare they served at La Palette, one of the French restaurants in Toronto where he got his start. But there, they infamously made it with horse meat, which drew frequent protesters at the time. “Working at La Palette made me think outside the box,” he writes. “It had a huge impact on how I cooked at my future restaurants. F–k the rules and what people think.”1 sprig rosemary2 egg yolks1 handful chopped flatleaf parsleyStep 1Preheat the oven to 350°F .
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