Venison Tataki

Serves 1
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Directions

  1. 1Salt your backstrap.
  2. 2Get your pan ripping hot and sear the backstrap on all sides until rare.
  3. 3Set the seared backstrap aside.
  4. 4Start with a few tablespoons of neutral oil.
  5. 5Add in your garlic and shallots and let them cook until golden brown.
  6. 6Remove the golden brown garlic and shallots from the oil.
  7. 7Make a ponzu sauce by adding mirin and cooking sake.
  8. 8After the sauce simmers for about a minute, remove it and put it in a bowl.
  9. 9Add rice wine vinegar, equal parts lemon and lime juice, and a good quality soy sauce to the ponzu sauce.
  10. 10Grate in some dried shiitake mushroom if you want to ruin it.
  11. 11Give the ponzu sauce a good mix.
  12. 12Thinly slice your backstrap.
  13. 13Start layering your meat around a plate.
  14. 14Place your crispy garlic and shallots in the center of the plate.
  15. 15Pour your ponzu sauce over your meat.
  16. 16Optionally, put a little bit of lime zest on the plate.

Ingredients

  • backstrap
  • tablespoons neutral oil
  • garlic
  • shallots
  • mirin
  • cooking sake
  • rice wine vinegar
  • lemon juice
  • lime juice
  • soy sauce
  • dried shiitake mushroom
  • lime zest

Equipment

panbowlplate