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Message: <blockquote data-quote="NG3067" data-source="post: 399339" data-attributes="member: 5740"><p>Here is the recipe from Meat Eater for venison, guessing it would also work with ground chuck.<img src="https://images.ctfassets.net/pujs1b1v0165/BlBhvOF0mpT4rDxbvbysb/7f71f2f7a10dce3c858e342ed01ca379/tiger_meat__1_-1__1_.jpg?w=1200&fit=fill" alt="Venison Tiger Meat" class="fr-fic fr-dii fr-draggable " style="" /></p><ul> <li data-xf-list-type="ul"><a href="https://www.themeateater.com/cook" target="_blank">WILD FOODS </a></li> <li data-xf-list-type="ul"><a href="https://www.themeateater.com/recipes" target="_blank">RECIPES</a></li> </ul><h3>VENISON TIGER MEAT</h3><p>(1)</p><ul> <li data-xf-list-type="ul"> <h3>DURATION</h3> 10 minutes</li> <li data-xf-list-type="ul"> <h3>SKILL LEVEL</h3> Beginner</li> <li data-xf-list-type="ul"> <h3>SERVES</h3> 12</li> </ul><p>CHEF’S NOTES</p><p>Germans where I grew up in the Great Plains refer to this appetizer as tiger meat, while those around the Great Lakes call it a cannibal sandwich. Although it’s not made from tiger or human flesh, this still isn’t a dish for the squeamish.</p><p>That’s because this little-known hors d'oeuvre is a combination of raw meat, raw egg, raw onion, and lots of spices. It’s an acquired taste, and one I’d say I didn’t develop until after high school. Thankfully I had plenty of chances, as tiger meat is a staple of ice fishing trips, holiday get-togethers, and dive bars across the Dakotas.</p><p>It’s usually spread across a saltine or rye bread and washed down with a light beer. </p><h3>INGREDIENTS</h3> <ul> <li data-xf-list-type="ul">1 lb. raw ground meat</li> <li data-xf-list-type="ul">1 raw egg</li> <li data-xf-list-type="ul">4 dashes tabasco sauce</li> <li data-xf-list-type="ul">¼ cup finely diced onion</li> <li data-xf-list-type="ul">1 tbsp. black pepper</li> <li data-xf-list-type="ul">1 tbsp. salt</li> <li data-xf-list-type="ul">1 tsp. garlic powder</li> <li data-xf-list-type="ul">1 tsp. cayenne pepper</li> <li data-xf-list-type="ul">Crackers and bread for serving</li> </ul><h3>PREPARATION</h3> <ol> <li data-xf-list-type="ol">Combine all ingredients in a bowl and thoroughly mix with your hands.</li> <li data-xf-list-type="ol">Place in an airtight bag and refrigerate for 8 hours.</li> <li data-xf-list-type="ol">Eat with crackers and bread. If serving at a party, place the tiger meat in a bowl that sits in an ice bath (see feature image).</li> <li data-xf-list-type="ol">If you don’t eat it all within two days, then cook it with eggs or hashbrowns for breakfast.</li> </ol><p></p><p></p><p><a href="https://www.themeateater.com/cook/recipes/venison-tartare-recipe" target="_blank"><h3></h3><p></a><a href="https://www.themeateater.com/cook/recipes/venison-tartare-recipe" target="_blank">https://www.themeateater.com/cook/recipes/venison-tartare-recipe</a></p><p><a href="https://www.themeateater.com/wild-and-whole/wild-recipes/duck-and-avocado-tartare" target="_blank"><h3></h3><p></a><a href="https://www.themeateater.com/wild-and-whole/wild-recipes/duck-and-avocado-tartare" target="_blank">https://www.themeateater.com/wild-and-whole/wild-recipes/duck-and-avocado-tartare</a></p><p><a href="https://www.themeateater.com/cook/recipes/pan-fried-venison-tongue-recipe" target="_blank"><h3></h3><p></a><a href="https://www.themeateater.com/cook/recipes/pan-fried-venison-tongue-recipe" target="_blank">https://www.themeateater.com/cook/recipes/pan-fried-venison-tongue-recipe</a></p><p></p><p><a href="https://www.themeateater.com/cook/recipes/the-winning-recipe-from-meateaters-chili-cook-off" target="_blank"><h4></h4><p></a><a href="https://www.themeateater.com/cook/recipes/venison-patty-melt" target="_blank"><h4></h4><p></a><a href="https://www.themeateater.com/cook/recipes/venison-polpettone-melt" target="_blank"><h4> </h4><p></a></p><p></p><p></p><p><a href="https://www.themeateater.com/conservation" target="_blank">https://www.themeateater.com/conservation</a></p></blockquote><p></p>

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