# Venison Tataki

This recipe shows how to make a Japanese-cuisine-inspired Tataki with venison backstrap.

- Cuisine: Japanese
- Category: Drink
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- pan
- bowl
- plate

## Source

- Original video: https://www.facebook.com/share/r/1BKP2wVhRf/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/de9208db-10d0-4012-95df-7604f26af98e
- Extracted: 2026-01-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt