Venison tataki
Ingredients
G 500 venison loin, tenderloin or inside round
mL 45 soy sauce
mL 60 sake
N 2 garlic cloves sliced
30 mL ponzu citrus soy sauce
Sliced green onion to taste
Pickled chilies optional to taste
Salt and pepper to taste
Preparation
- Season the meat with salt and pepper. Heat a large skillet on high heat for 3-4’, add a little oil and sear the loin for 30-45” per side
- Mix soy sauce, sake and add the garlic, brush on the deer and leave at room temperature for 10’.
- Slice as thin as you can and arrange on a plate. Garnish with sliced green onions and pickled chilies.
- Serve with ponzu seasoned soy on top or in a small ramekin for dipping.
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ChefMichael Hunter
Wine CouplingFriuli Isonzo Schioppettino DOC
Other Info Kcal 188* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg. Tataki refers to the Japanese method of seared beef filet or sometimes tuna, but in this case deer. The loins are lightly seared on high heat for less than a minute on each side and marinated then very thinly sliced like sashimi. The gamey deer flavor pairs wonderfully with the citrus soy glaze traditionally served with tataki.
