Venison Tenderloin Tataki
If you're looking for a simple venison recipe that looks fancy but comes together quickly, this one's a keeper. It's a great way to introduce wild game to folks who've never tried it, or to show seasoned hunters how to elevate the flavor of their next venison steak.
Ingredients
For the Venison Tenderloin Marinade
- 2 venison tenderloins, or 6 ounces of backstrap
- 2 cups apple juice
- 1/2 cup soy sauce
- 1/2 tsp fish sauce
- 4 garlic cloves, chopped
- 1/2 of a jalapeno thinly sliced
- 1/2 red onion, chopped
- 1 tsp sesame oil
- 1 tsp ground black pepper
For the Truffled Ponzu
- 4 tablespoons soy sauce
- 1 tsp truffle oil, optional
- 8 tablespoons rice wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoon ginger, minced
Instructions
- Combine the venison tenderloins and marinade ingredients in a container or gallon freezer bag and place in the refrigerator for at least 3 hours and no more than 24.
- Combine the ponzu ingredients and refrigerate until needed. The marinade can be made the day before and stored in the refrigerator.
- Pull the venison from the refrigerator and let come to room temperature for 30 minutes to 1 hour. Dry off the meat with paper towels.
- Heat a heavy bottomed skillet over medium high heat with 2 tablespoons of high smoke point cooking oil. Once the pan starts lightly smoke, add the tenderloins and sear on all sides until the internal temperature of the meat is rare to medium rare. Let the meat rest for 10 minutes and slice about 1/8" thick.
- Serve over top of rice, rice cakes or fried potatoes with the truffled ponzu. Garnish with scallions, cilantro, sesame seeds and more salt and pepper if you like.
NOTES
- Marinate it at least 3 hours. Do not go past 24 hours or the outside can start to take on too much soy and lose the clean taste of the tenderloin.
- Dry the meat before searing. Let the venison sit out 30 minutes to 1 hour, then pat it very dry so it sears fast instead of steaming.
- Use a very hot pan. Heat a heavy skillet with a high-smoke-point oil until it just starts to smoke, then sear the tenderloins on all sides. This recipe is built around a hard sear and a rare to medium-rare center.
- Do not overcook it. Pull the venison at rare to medium-rare, about 120 to 125 F internal. Any farther and you lose the point of tataki.
- Rest and slice thin. Let the meat rest 10 minutes, then slice it about 1/8 inch thick across the grain for the best texture.
- Make the ponzu ahead. The truffled ponzu can be mixed the day before and kept cold until serving.
- Use a simple base. Serve it over rice, rice cakes, or fried potatoes, then finish with scallions, cilantro, sesame seeds, and extra salt and pepper if needed.
Nutrition
Calories: 403kcal | Carbohydrates: 41g | Protein: 42g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 81mg | Sodium: 5441mg | Potassium: 992mg | Fiber: 2g | Sugar: 27g | Vitamin A: 48IU | Vitamin C: 16mg | Calcium: 73mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!