Vension Tataki with whitefish roe

Written By Helene Kugelberg
 
 

Ingredients

4 people, about 25 minutes

  • 400 g Venison Tenderstrip Flat / Petite Tender

  • 3 tablespoons black pepper, ground

  • 50 g fish room

  • Ponzu sauce (available to buy ready-made)

  • 1 green onion, thinly sliced

Preparation

Place the black pepper on a plate. Roll the meat in the pepper, the meat should be completely covered on all sides.

Fry the meat quickly in a dry and very hot frying pan for 7-10 seconds on each side. The meat should be raw inside, but the frying surface should have a nice color.

Put the venison in the fridge for about 5 minutes so that the cooking stops.

Cut thin slices of the deer and place on a nice plate, pour a little ponzu sauce around the meat and garnish with roe and green onions.

 
Helene Kugelberg
Previous

Chawanmushi with pickled radishes and venison roast
Next

Tri-tip with roasted autumnal sweet potato salad