Wild Manitoba Strawberry and Venison Tart

For this week's AI Food Prompt series image and recipe we present a refined tart filled with wild venison and fresh Manitoba strawberries. Topped with birch syrup, it’s a perfect blend of sweet and savory. Try it today!
For this week's AI Food Prompt series image and recipe we present a refined tart filled with wild venison and fresh Manitoba strawberries. Topped with birch syrup, it’s a perfect blend of sweet and savory. Try it today!

A tart combining the sweetness of wild Manitoba strawberries with the rich flavor of venison.

Welcome to this week’s installment of our Come Eat With Me Manitoba recipe series, where culinary creativity meets digital innovation. This week, we are excited to present a stunning image and recipe for a wild strawberry and venison tart that showcases the rich textures and flavors of Manitoba’s natural bounty. As we explore themes of food security and local ingredients, this delectable dish highlights the importance of sustainable practices and the joy of preparing meals with fresh, regional produce.

The wild strawberry and venison tart is a celebration of summer’s essence, combining the succulent flavors of tender venison with sweet, glossy wild strawberries. Infused with earthy herbs and drizzled with birch syrup, this tart offers a harmonious blend of savory and sweet that is visually captivating and deliciously satisfying. Perfect for gatherings or a quiet evening at home, this recipe not only nourishes the body but also elevates our understanding of food literacy in Manitoba.

Wild Strawberry and Venison Tart

This exquisite tart features a flaky pastry that cradles a savory venison filling, enhanced by aromatic herbs and topped with vibrant wild strawberries. The glossy birch syrup drizzle adds a touch of sweetness, creating a perfect balance of flavors while showcasing the local ingredients of Manitoba.

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, chilled and cubed
  • 1/4 cup ice water
  • 1 lb ground venison
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme, chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup wild strawberries, cleaned and hulled
  • 2 tbsp birch syrup
  • 1 egg, beaten (for egg wash)

Preparation Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the flour and chilled butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  3. Add ice water gradually, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  4. In a skillet over medium heat, sauté the onion and garlic until translucent. Add the ground venison, thyme, salt, and pepper, cooking until the meat is browned. Remove from heat and let it cool.
  5. Roll out the chilled pastry on a floured surface to fit your tart pan. Place the pastry in the pan and trim the edges.
  6. Spread the venison mixture evenly in the tart shell. Arrange the wild strawberries on top.
  7. Drizzle birch syrup over the strawberries and use the beaten egg to brush the edges of the pastry.
  8. Bake in the preheated oven for 30-35 minutes until the pastry is golden brown and the filling is bubbly.
  9. Allow the tart to cool slightly before serving. Enjoy your wild strawberry and venison tart with a glass of chilled berry wine for a delightful summer experience.

Prompt Engineering: How You Can Make This Image:

This week’s AI Food Prompt Fridays image and recipe showcases a decadent wild Manitoba strawberry and venison tart, topped with birch syrup for a sweet, savory treat.

Capture a breathtaking close-up of a wild strawberry and venison tart, highlighting the rich textures of the flaky pastry and succulent venison filling infused with earthy herbs. The glossy wild strawberries, bright red and plump, contrast beautifully with the dark filling. A delicate drizzle of birch syrup glistens on top. Use a 35mm lens at f/4 to enhance the natural colors and textures. Position the tart on a rustic wooden table, surrounded by soft greenery reminiscent of Manitoba’s wilds. A blurred background featuring a sprig of thyme and a glass of chilled berry wine adds a touch of summer ambiance, inviting the viewer to savor the moment. Shoot from a slight angle to emphasize the layers within the tart, ensuring the vibrant strawberries remain the focal point.

About Our 2025 Spring and Summer Program

As part of our Come Eat With Me Manitoba recipe series, this challenge is not just about creating stunning food imagery—it’s about exploring the broader landscape of digital literacy, media arts and how generative AI tools are shaping the future of creativity. Engaging with AI to craft these images, artists develop a deeper understanding of AI-assisted design, digital media, and visual storytelling. This exploration fosters critical skills in creative problem-solving, prompt crafting, and mastering new technology, empowering artists to push the boundaries of their craft while enhancing their digital fluency. Through this process, we’re not only creating art but also learning to navigate the evolving intersection of technology and creativity. Our 2025 Fall and Winter program activities are supported by the OpenAI Researcher Access Program and the Manitoba Arts Council.

Tony Eetak

Tony Eetak is an emerging artist, musician and culture connector from Arviat, Nunavut, now exploring the arts in Winnipeg, Manitoba. A founding member of the Art Borups Corners, Tony has a demonstrated passion for photography, music, composition, and visual arts. With over five years of experience as a dedicated volunteer, collaborator and co-funder of several arts projects, Tony has been involved in various participatory arts events through organizations like the Arviat Film Society, Global Dignity Canada, Inclusion in Northern Research, and Our People, Our Climate. His contributions earned him recognition as a National Role Model by Global Dignity Canada in 2023. His work has been supported by the Canada Council for the Arts, Manitoba Arts Council and the OpenAI Researcher Access Program.