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Venison backstrap tataki plated on a white serving platter.
Touria Abada

Venison Backstrap Tataki

Nutritious and delicious venison backstrap tataki. Marinated, tender venison seared to perfection, garnished with Japanese flavours for a dish that is simple and elegant. Perfect for as an appetiser or served as part of a sharing Japanese feast.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 - 6
Course: Appetizer, Dinner Party, entree, Main Course
Cuisine: Japanese
Calories: 299
Ingredients Method Notes

Ingredients
  

  • 500 g Venison backstrap (Deer meat)
Marinade
  • 2 tablespoon Oyster sauce
  • 3 tablespoon Soy sauce
  • 1 teaspoon Sesame oil
  • Bunch Fresh coriander / cilantro (Stalks only) Finely chopped
Garnishes
  • 150 g Cherry tomatoes cut into ¼s
  • 80 g Blueberries cut in ½
  • 1 Red chilli thinly sliced
  • 1 Radish thinly sliced into matchstick size
  • Bunch Fresh coriander/ cilantro leaves (leftover from marinade)
  • 2 Spring onion stalks / scallions thinly sliced
  • 100 ml Ponzu sauce available from supermarkets or asian grocers.
Wasabi mayo
  • 4 tablespoon Japanese mayonnaise
  • 1 teaspoon Wasabi paste

Method
 

Venison marinade
  1. Mix together the oyster sauce, soy sauce, sesame oil and chopped coriander stalks. Pour over the venison and leave to marinate for at least 2 hours.
    500 g Venison backstrap, 2 tbsp Oyster sauce, 3 tbsp Soy sauce, 1 tsp Sesame oil, Bunch Fresh coriander / cilantro
    Marinated venison blackstrap.
Prep the garnishes
  1. While the meat is marinating prepare the garnish ingredient list.
    150 g Cherry tomatoes, 80 g Blueberries, 1 Red chilli, 1 Radish, Bunch Fresh coriander/ cilantro leaves , 2 Spring onion stalks / scallions
    Ingredients for venison backstrap tataki recipe.
  2. Once prepared, store chilled in fridge till required.
Make the wasabi mayo
  1. Mix together the Japanese mayonnaise and wasabi and place into a small piping bag.
    4 tbsp Japanese mayonnaise, 1 tsp Wasabi paste
Grill the venison backstrap
  1. Preheat the BBQ to full heat. Seal the marinated venison and cook the meat to rare, an internal temperature of 48 °C (Approx 1 or 2 minutes on each side, depending on size. We recommend turning the meat a total of 4 times during the cooking for an even cook and nice grill makes!)
    Venison grilling on the bbq.
  2. Allow the meat to rest before slicing.
    Turning venison on bbq for nice grill marks.
Assemble
  1. Slice the venison into thin slices and arrange on a platter.
  2. Pour the ponzu sauce over the meat. Pipe a little of the wasabi mayonnaise on the plate.
    100 ml Ponzu sauce
  3. Arrange the cherry tomatoes, blueberries, chilli, radish, coriander leaves and spring onion over the meat slices.
    Plating venison tataki.
  4. Serve and enjoy.

Notes

For an alternative cooking method see our pan fry instructions in the article above.