VENISON TENDERLOIN TATKI
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.
Servings: 2 people
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 jalapeño, 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.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!