Ingredients — SERVES 4

1 tsp corn oil
6 oz. Venison loin ( about 1 and 1/2 inch in diameter)
1/8 tsp. Black pepper
36 each button of chive (about 2 inches long)
36 each Match sticks of strawberry daikon ( about 2 inches long)
1/2 tsp. Yuzu koshyo ( Yuzu zest and Japanese pepper mix)
4 tsp. Ponzu

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Tataki of Venison

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M Coz 2003

750 ml   $120.00   View Details

Using heavy bottom skillet, heat the oil over high heat. Sprinkle the venison with the pepper. Sear the venison quickly so that the inside stays raw. Transfer to a plate and refrigerate at least 2 hours.

Slice the venison to 1 / 8 inch thick discs. ( should get 12 discs). Place 3 each of the chive and the daikon on each venison disc. Roll them. Place 3 each of the roll in serving bowl.

Top each roll with the little ball of the Yuzu koshyo and spoon the ponzu sauce over. Serve.