Tataki of Deer Back

The classic tataki is often made with tuna or steak and is beloved for its perfect balance between a crispy exterior and a silky, raw interior. This Japanese dish, often served in upscale sushi restaurants, has always inspired us. But instead of overfished tuna from the ocean or factory-farmed beef, we use the finest cut of game: the back. We prefer venison loin, but if you don't have it, venison loin will work too. Just be sure to cut it into thinner strips!

At De Predetarian, we make our tataki by briefly grilling the venison loin after a flavorful marinade and then rolling it in sesame seeds for that extra crunch. The result? An intense, umami-rich flavor sensation that beautifully brings out the pure taste of game. This dish proves that you don't have to compromise on quality and enjoyment – you can eat game, pure and refined, just as nature intended.

Number of persons : 6-8

Preparation time : 15 minutes

Cooking time : 5-6 minutes

Ingredients

The meat

400 grams of back fillet ( roe or deer )

2 tbsp roasted sesame seeds (white and/or black)

1 tbsp vegetable oil

For the marinade

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp sesame oil

1 tsp ginger, grated

1 tsp garlic, minced

1 tbsp agave syrup

Garnish

spring onion

red pepper (optional)

Instructions

Make the marinade

In a bowl, combine the marinade ingredients until smooth. Set aside a quarter of the marinade for garnish.

Prepare the meat

Cut the venison loin into two equal pieces by slicing the meat lengthwise. Place the pieces in the remaining marinade and let marinate for 15 minutes in the refrigerator.

Remove the meat from the marinade and pat it dry with paper towels. Roll the strips of venison in the sesame seeds until the outside is completely coated.

Fry the meat

Heat the peanut oil in a grill pan or heavy frying pan over high heat.

Fry the strips of venison in the hot pan for 1 minute on each side until the outside is crispy but the meat is still red.

Remove the venison from the pan and let the meat rest for 3 minutes.

Serve

Thinly slice the grilled venison loin and arrange on a plate. Sprinkle with the finely chopped spring onion and red pepper. Drizzle with the reserved marinade. Serve immediately as a starter or as a garnish for rice.