Moose Tataki Recipe

Moose Tataki Recipe
Portions: 3 to 4 
Preparation: 25 min 
Cooking: 15 min
Recipe by Thierry Poisson 


  • 500 g moose filet mignon 
  • 2 tbsp. butter
  • 3 tbsp. Ox-eye daisy capers (Gourmet sauvage) or capers
  • Marinated wild Quebec mushrooms
  • 3 tbsp. pine nuts
  • 3 tbsp. chopped leek white
  • Coarse grey salt from Guérande 
  • Freshly ground black pepper


    • 1 egg yolk
    • 1 tbsp. maple syrup
    • 1 tbsp. apple vinegar
    • 1 pinch of salt
    • 1 tsp. Dijon mustard
    • Freshly ground black pepper
    • ½ cup of olive oil
    • A few sprigs of chopped rosemary or fir sprigs


    • 4 tablespoons ground coffee
    • 1 half teaspoon of salt
    • 1 half teaspoon freshly ground black pepper


    • 1 thick slice of
    • sourdough or nut bread
    • Olive oil
    • 1 clove of garlic


      1. Prepare a fire to obtain a good quantity of glowing embers.
      2. Mix the ingredients for the crust and spread evenly over the moose filet.
      3. Mix the ingredients for the sauce and set aside.
      4. In a cast iron skillet, lightly toast the pine nuts and set aside.
      5. In the same cast iron skillet, add canola oil to cover the bottom and heat. Once the oil is hot, fry the oxe-eye daisy capers (or capers) until crispy. Set aside in a bowl with a paper towel to remove the excess of oil.
      6. In the same cast iron skillet, sweat the thinly sliced leek, set aside.
      7. In a very hot skillet, sear the moose filet on all sides in a little butter and oil without overcooking the meat. Set aside and let rest for 5 minutes.
      8. Meanwhile, in the same skillet, add the olive oil and toast the bread on both sides. Once the bread is toasted, slide the garlic clove in two and rub the bread on both sides.
      9. Slide the moose filet in ½ cm slices.
      10. On a plate, arrange the moose pieces and cover with a little sauce, to taste.
      11. Finish with the oxe-eye daisy capers, mushrooms, pine nuts and sliced leek.
      12. Season with coarse grey salt from Guerande and freshly ground peppers, to taste.


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