For the seasoning:
2 shallots, finely chopped
1/2 teaspoon cornichon pickle, minced
1/2 teaspoon fresh lemon juice
1/2 teaspoon extra virgin olive oil
1/2 teaspoon jalapeno, minced
salt and freshly ground black pepper
For the tartar
1 3/4 pound of venison loin
4 duck egg yolks
2 tablespoons scallion, chopped
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 tartar, using a sharp knife chop meat finely, leaving some small chunks so that the tartar will have a pleasant texture. Transfer the meat to a chilled bowl. Add dijon mustard and 2 tablespoons of the seasoning. Mix well.
3. To serve, place equal portions of venison tartar on each of your four plates. Top with scallions and 1 duck yolk. Serve accompanied by a few pickles and your favourite potato chips.