Venison Backstrap Tataki

🧂 Ingredients

• 500 g Venison backstrap

  (Deer meat)
• 2 tablespoon Oyster sauce
• 3 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• Bunch Fresh coriander / cilantro

  (Stalks only) Finely chopped
• 150 g Cherry tomatoes

  cut into ¼s
• 80 g Blueberries

  cut in ½
• 1 Red chilli

  thinly sliced
• 1 Radish

  thinly sliced into matchstick size
• Bunch Fresh coriander/ cilantro leaves

  (leftover from marinade)
• 2 Spring onion stalks / scallions

  thinly sliced
• 100 ml Ponzu sauce

  available from supermarkets or asian grocers.
• 4 tablespoon Japanese mayonnaise
• 1 teaspoon Wasabi paste

Instructions

• 1 Mix together the oyster sauce, soy sauce, sesame oil and chopped coriander
  stalks. Pour over the venison and leave to marinate for at least 2 hours.
• 2 While the meat is marinating prepare the garnish ingredient list.
• 3 Once prepared, store chilled in fridge till required.
• 4 Mix together the Japanese mayonnaise and wasabi and place into a small piping
  bag.
• 5 Preheat the BBQ to full heat. Seal the marinated venison and cook the meat to
  rare, an internal temperature of 48 °C (118 °F) (Approx 1 or 2 minutes on each
  side, depending on size. We recommend turning the meat a total of 4 times during
  the cooking for an even cook and nice grill makes!)
• 6 Allow the meat to rest before slicing.
• 7 Slice the venison into thin slices and arrange on a platter.
• 8 Pour the ponzu sauce over the meat. Pipe a little of the wasabi mayonnaise on
  the plate.
• 9 Arrange the cherry tomatoes, blueberries, chilli, radish, coriander leaves and
  spring onion over the meat slices.
• 10 Serve and enjoy.

Nutrition Info