Its amazing how a simple grain can be transformed into a dish suitable for the most prestigious restaurants, yet can be cooked simply at home for cozy weeknight meal. Its not all truffles and gold leaf, even rice can be elevated to new levels! Which is why I absolutely adore Castor River Farms Rice, from restaurant to kitchen table, its my pantry staple!

Venison Tartar with Crispy Rice Crackers and Smoked Egg Yolk

Venison Tartar

• ¾ lb Venaison Backstrap, minced – I prefer Axis Deer

• ¼ cup salted butter, melted, slightly cooled

• ¼ cup shallot, minced

• 4 small cornichons, finely chopped, about 2 Tbsp

• 2 Tbsp capers, drained, finely chopped

• 1 tsp Worcestershire sauce

• 1 tsp Dijon mustard

• 1 medium garlic clove grated

• Generous pinch of Kosher salt

• ¼ tsp freshly ground black pepper

• 1 smoked egg yolk, whites removed, for garnish

Crispy Rice Crackers

2 cups cooked rice

1 Tablespoon olive oil

Pinch Salt

1-2 Tablespoon water

Smoked Egg yolk

4 egg yolks

Rice Crackers Directions

1. Preheat the oven to 180 degrees Celsius (360 F)

2. Cook your rice as per the manufacturer’s instructions, of course you can also use

leftover rice

3. Place the rice in a food processor with the olive oil and salt

4. Blitz in the food processor until it comes together like a dough, you may need to add a

little water. This will depend on the type of rice you are using and how dry the rice is. Add

this 1 tablespoon at a time

5. Take teaspoonfuls of the rice dough, roll into balls, and place on a baking paper-lined

tray Using a wet spoon and damp hands will stop the rice sticking to you and the spoon

6. Place a second piece of baking paper on top of the balls

7. Use something with a flat bottom (like a cup or glass) to squash the balls into disks

around 1-2mm thick. You can also use a rolling pin.

8. Remove baking paper from the top of the balls

9. (Optional) add a sprinkle of parmesan cheese or paprika for some extra flavor

10. Bake until slightly golden and have a crispy texture when snapped

Tartar Directions

1. In a large bowl, combine all the ingredients for the tartar, except for the smoked egg yolk.

Mix everything till well combined.

To serve, use a ring mold (optional) and fill it with the tartar, gently press it down so it will retain

its shape. Remove the ring mold and top the tartar with the smoked egg yolk and garnish with

the rice crackers.

Smoked Egg Yolk Directions

1. Using a culinary smoking gun, I prefer to use mesquite wood chips, place egg yolks on a plate. Then when the smoking gun is ready use a glass cloche to place over the plate, then insert the smoking gun underneath the cloche. Let the cloche fill with smoke, then remove the smoking tube, and let the egg yolks smoke until the smoke has slightly dissipated or for about 20 minutes. Then serve right after.