How To Cook Wild Venison 'Tataki' with Blueberries, Radish & Ginger

15 mins
10 mins
easy
2

Recipe by

Jeff Baker

Ingredients

1 x 200g venison haunch steak
Splash of peanut or sunflower oil
1 king oyster mushroom cut into thin strips
4 x Radishes cut into thin strips
4cm piece Ginger root, peeled & cut into thin strips
Small punnet blueberries
Baby kale hearts blanched in boiling salted water until tender
Mustard cress to garnish
For the Marinade & Dipping Sauce
40ml light soy sauce
40ml Shaoxing rice wine
Juice of a lime
1 Tsp. unrefined sugar
1 spring onion finely diced
1 clove garlic finely diced

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Introduction

A quick, easy and nutritious dish with a tasty marinade.

Method

wild venison 'tataki' with blueberries, radish & ginger recipe ingredients

1. To make the marinade add the soy sauce, sugar, lime and rice wine to a small pan and bring to a gentle simmer for a few minutes before adding the chopped spring onion and garlic. Set aside to cool.

2. Bring steak to room temperature then season with salt and pepper.

3. Take a heavy-based frying pan, add a splash of oil and on a high heat evenly sear your steak for 2 minutes on each side - it should be rare on the inside.

4. Let it rest on a chopping board for 5 minutes covered with foil then slice very finely and lay on a plate.

5. Scatter over the raw mushroom, blueberries, baby kale, radish and ginger then drizzle the marinade sauce over the venison and garnish.