Never thought I'd have to find a wine match for Elk Tartare, but I did. This stuff was incredible. It was served in a cone (a la French Laundry salmon lagniappe) with a bleu cheese creme fraiche cap.

DeLille Chaleur was the only wine that could stand up to it. I think a Petit Verdot would have done the trick as well. Or Malbec...gotta ty it again.

Well, I guess that falls under the category of "exotic dishes"!

What's the cone made from, a pancake batter? Or potato skins? Or... ?

We had some venison tartare at the last BAWE at GATC's home. I think Eric brought it. It was delish! Couldn't get enough. No itsy-bitsy teeny-weeny yellow polkadot coneenees though.

Nice. Would love to try either: Elk Tartare &/or venison tartare.

I prepared venison tartare for the last BAWE tasting - quite easy preperation and a wonderful dish.