Venison Tataki with Homemade Ponzu Sauce
Make restaurant-worthy venison tataki with thinly sliced seared venison, homemade ponzu, pickled cucumbers, crispy shallots, and chili oil. An elegant appetizer with simple, fresh ingredients.
Servings: 2
Calories: 181kcal
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.
Nutrition
Calories: 181kcal | Carbohydrates: 15g | Protein: 22g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 72mg | Sodium: 923mg | Potassium: 567mg | Fiber: 2g | Sugar: 8g | Vitamin A: 74IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 4mg
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