Venison tataki is a restaurant-worthy appetizer featuring thinly sliced seared venison, bright homemade ponzu, pickled cucumbers, crispy shallots, and chili oil. It's an elegant dish that lets the flavor of venison shine.
Recipe Highlights or TL;DR
- Inspired by classic sushi and tuna tataki.
- Quickly seared venison keeps the center tender and rare.
- Homemade ponzu sauce adds bright citrus and savory flavor.
- Pickled cucumbers and crispy shallots provide freshness and crunch.
- Can be served as an appetizer or main dish.
- The components can be prepared in advance for quick assembly.
Ingredients
- Venison backstrap: Backstrap is ideal for tataki because it is tender and lean. Trim away silver skin before cooking for the best texture. Venison or beef tenderloin can also be used. Backstrap is also great for venison poke bowls.
- Ponzu Sauce: This homemade ponzu sauce combines soy sauce with fresh lime and mandarin orange juice, rice vinegar, bonito flakes, citrus zest, and kombu for a bright, savory, umami-rich flavor. Letting the sauce steep overnight gives the ingredients time to infuse, creating a balanced sauce that pairs beautifully with the rich, delicate flavor of venison. It's also great with venison sashimi.
- Pickled cucumbers: I like to use mini (Persian) cucumbers for delicate slices. You can also use English cucumbers. Don't skip the pat-dry step. It helps keep the meat from getting soggy!
- Shallots: Slice the shallots as evenly and thinly as possible so they cook at the same rate and become evenly crisp. If you love the flavor of shallots, try these pickled shallots next!
- Chili oil: Use as much or as little as you like depending on how much heat you want in the finished dish.
- Cilantro: Fresh cilantro adds a bright, herbal finish that complements both the citrusy ponzu and the venison. Microgreens can also be used.
See recipe card for quantities.
Equipment
Mandolin slicer: A mandolin makes quick work of slicing the cucumbers and shallots into thin, even slices. Thin, uniform slices help the cucumbers pickle evenly without overpowering the venison, while ensuring the shallots cook at the same rate for consistently crispy results.
Recommended
Mandolin Slicer
Great for even, thin slices.
How to Make Venison Tataki
This recipe has a few components, so making them ahead of time will make assembly quick and easy!
Quick Recipe Video
Ponzu Sauce
Make ponzu sauce the day before so it can marinate overnight in the fridge.
- Step 1: Combine soy sauce, lime juice, mandarin orange juice, rice vinegar, bonito flakes, lime zest, sugar, mandarin orange zest, and kombu in a small jar.
- Step 2: Cover tightly with a lid and shake until the sugar dissolves. Let the mixture steep in the refrigerator overnight. Strain through a fine-mesh sieve before serving.
Pickled Cucumbers
I like to make the pickle brine a day ahead so it can cool completely. Starting with cold brine helps keep the cucumbers bright and crisp.
- Step 3: Bring rice vinegar, water, sugar, and salt to a simmer in a small saucepan. Simmer until the sugar and salt are dissolved. Let cool fully.
- Step 4: Add cucumbers to a small bowl or jar. Pour the cooled pickling liquid over the cucumbers and refrigerate for at least 2 hours before serving.
Crispy Shallots
- Step 5: Heat a small skillet over medium heat. Add enough oil to coat the pan. Add the sliced shallots and cook, stirring frequently, until golden brown and crisp, about 5-6 minutes.
- Step 6: Transfer the shallots to a paper towel-lined plate. They will continue to crisp as they cool.
Tataki
- Step 7: Pat the venison dry with paper towels and season lightly with salt.
- Step 8: Heat a cast iron skillet over high heat until very hot. Add a small amount of avocado oil and swirl to coat the pan.
- Step 9: Sear the venison for about 1 minute per side, including the edges, until a thin crust forms on the outside while the center remains rare. Transfer to a plate and let rest for 10 minutes.
- Step 10: Transfer the plate to the fridge for 2 hours or up to 24 hours. The meat should be fully chilled before slicing. Using a sharp knife, slice the venison as thinly as possible against the grain, just before serving.
Assembly
Once all of the components are ready, assembly is quick and easy!
- Step 11: Place the pickled cucumbers on a paper towel-lined plate and pat dry before assembly.
- Step 12: Arrange the venison slices on a serving plate. Spoon ponzu sauce over the meat or serve it on the side for dipping.
- Step 13: Top with a drizzle of chili oil, pickled cucumbers, crispy shallots, and cilantro leaves.
- Step 14: Serve immediately. Enjoy!
Pro Tips
- Make the components ahead of time. The ponzu, pickled cucumbers, crispy shallots, and chilled venison can all be prepared before you're ready to assemble the dish.
- Trim the venison well. Remove silver skin and any tough connective tissue before searing.
- Get the pan very hot. The goal is to develop a thin, flavorful crust quickly without overcooking the center. Don't forget to turn on your range hood - it might get smoky!
- Don't overcrowd the pan. For a single 6-ounce backstrap, a small skillet is perfect.
- Use a very sharp knife. A sharp blade will glide through the chilled venison instead of tearing it.
- Slice against the grain. This shortens the muscle fibers and makes each bite more tender.
Variations
Pickled Cucumber Alternatives
- Pickled daikon or red radish - crisp, slightly sweet, and great with ponzu.
- Pickled red onion - adds color, acidity, and a little bite.
- Pickled jalapeños - spicy and crunchy.
- Shaved fennel - fresh and crunchy with a subtle anise flavor.
Crispy Shallot Alternatives
- Crushed roasted peanuts - add crunch and nuttiness.
- Crispy fried onions - an easy substitute with plenty of crunch.
- Sliced or chopped green onions - adds a fresh onion flavor.
- Toasted sesame seeds - simple and nutty, with a lighter texture.
- Fried garlic chips - add a savory, aromatic crunch.
- Tempura flakes or toasted panko breadcrumbs - light and crispy.
Storage
Store the cooked and chilled venison separately from the ponzu and toppings in airtight containers in the refrigerator. For the best texture and flavor, slice the venison just before serving and enjoy it within 1-2 days.
Strained ponzu can be refrigerated in an airtight container for several days. Pickled cucumbers can also be kept refrigerated for several days. Store crispy shallots separately so they don't absorb moisture and lose their crunch.
Serving Suggestions
Serve venison tataki as an appetizer or main dish. I like to enjoy it alongside other sushi-like dishes such as venison sashimi, soy-marinated shiitake mushrooms, or sushi rolls.
For a larger meal, serve the tataki alongside steamed rice, sushi rice, a simple Asian-inspired slaw, or roasted vegetables.
Recipe FAQs
Venison backstrap is an excellent choice because it is naturally tender and lean. Tenderloin can also work well if you have it available.
Chilling firms up the meat, making it much easier to slice very thinly. It also helps you get clean, attractive slices without tearing the meat.
Slice the venison as thinly as possible, about ⅛ inch thick or slightly thinner. Always slice against the grain for the most tender texture.
Yes. You can sear and chill the venison several hours ahead of serving. Prepare the ponzu, pickled cucumbers, and crispy shallots ahead as well, but wait until just before serving to slice and assemble the dish.
Absolutely. Lime and mandarin give this ponzu a bright, slightly sweet flavor, but lemon, orange, or a combination of citrus can also work.
Did you try this recipe?
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Thank you!
Annie
📖 Recipe
Venison Tataki with Homemade Ponzu Sauce
Equipment
- mandolin slicer optional, but super helpful for getting even, thin slices of cucumber and shallots
Ingredients
Tataki
- 6 oz venison backstrap
- salt, to taste
- avocado oil
Ponzu Sauce
- 3 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh mandarin orange juice
- 1 teaspoon rice vinegar
- 1 tablespoon bonito flakes
- 1 teaspoon sugar
- ½ teaspoon lime zest
- ½ teaspoon mandarin orange zest
- 1 small piece of kombu or nori
Pickled Cucumbers
- ½ cup mini cucmbers, thinly sliced
- ½ cup rice vinegar
- ¼ cup water
- 1 tablespoon sugar
- ¾ teaspoon kosher salt
Crispy Shallots
- ½ cup shallots, thinly sliced
- avocado oil
Garnish
- chili oil
- cilantro leaves
Instructions
Ponzu Sauce
- Combine soy sauce, lime juice, mandarin orange juice, rice vinegar, bonito flakes, lime zest, sugar, mandarin orange zest, and kombu in a small jar. Cover tightly with a lid and shake until the sugar dissolves. Let the mixture steep in the refrigerator overnight. Strain through a fine-mesh sieve before serving.
Pickled Cucumbers
- Bring rice vinegar, water, sugar, and salt to a simmer in a small saucepan. Simmer until the sugar and salt are dissolved. Let cool fully.
- Add cucumbers to a small bowl or jar. Pour the cooled pickling liquid over the cucumbers and refrigerate for at least 2 hours before serving.
Crispy Shallots
- Heat a small skillet over medium heat. Add enough oil to coat the pan. Add the sliced shallots and cook, stirring frequently, until golden brown and crisp, about 5-6 minutes. Transfer the shallots to a paper towel-lined plate. They will continue to crisp as they cool.
Tataki
- Pat the venison dry with paper towels and season lightly with salt. Heat a cast iron skillet over high heat until very hot. Add a small amount of avocado oil and swirl to coat the pan.
- Sear the venison for about 1 minute per side, including the edges, until a thin crust forms on the outside while the center remains rare. Transfer to a plate and let rest for 10 minutes.
- Transfer the plate to the fridge for 2 hours or up to 24 hours. The meat should be fully chilled before slicing.
- Using a sharp knife, slice the venison as thinly as possible against the grain, just before serving.
Assembly
- Place the pickled cucumbers on a paper towel-lined plate and pat dry before assembly.
- Arrange the venison slices on a serving plate. Spoon ponzu sauce over the meat or serve it on the side for dipping. Top with a drizzle of chili oil, pickled cucumbers, crispy shallots, and cilantro leaves. Serve immediately.
Video
Notes
- Venison backstrap: Backstrap is ideal for tataki because it is tender and lean. Trim away silver skin before cooking for the best texture. Venison or beef tenderloin can also be used.
- Ponzu Sauce: Letting the sauce steep overnight gives the ingredients time to infuse, creating a balanced sauce that pairs beautifully with the rich, delicate flavor of venison.
- Pickled cucumbers: I like to use mini (Persian) cucumbers for delicate slices. You can also use English cucumbers. Don't skip the pat-dry step. It helps keep the meat from getting soggy!
- Shallots: Slice the shallots as evenly and thinly as possible so they cook at the same rate and become evenly crisp.
- Make the components ahead of time. The ponzu, pickled cucumbers, crispy shallots, and chilled venison can all be prepared before you're ready to assemble the dish.
- Trim the venison well. Remove silver skin and any tough connective tissue before searing.
- Get the pan very hot. The goal is to develop a thin, flavorful crust quickly without overcooking the center. Don't forget to turn on your range hood - it might get smoky!
- Don't overcrowd the pan. For a single 6-ounce backstrap, a small skillet is perfect.
- Use a very sharp knife. A sharp blade will glide through the chilled venison instead of tearing it.
- Slice against the grain. This shortens the muscle fibers and makes each bite more tender.
Annie Weisz says
This recipe has been on repeat for date night at my house this summer. It's full of so many bright flavors and is perfect for showcasing the last pieces of backstrap in your freezer!