If you’re looking for an elegant way to serve venison tenderloin that lets the natural flavor shine, this tataki recipe is it. Inspired by the Japanese method of quickly searing beef or tuna over high heat, tataki is all about contrast, crispy edges, a rare center, and bold, umami flavors.
While deer backstrap often receives the most attention, the loin or tenderloin cut is equally worthy of consideration, especially in recipes like this, where tenderness is paramount. Whether you’re celebrating a successful hunt or just want to cook something special for a weeknight dinner, this recipe delivers.
Why This Is One of My Favorite Venison Tenderloin Recipes
What I love about venison tenderloin is its soft, buttery texture. It’s one of the most prized cuts from a deer, and like beef filet mignon, it doesn’t need much. This dish builds on that simplicity.
The truffled ponzu sauce and crispy rice cakes give it a modern twist, but if you don’t have those on hand, don’t worry—sushi rice, a hot bowl of jasmine rice, or even some crispy potatoes work just fine. Add chopped peanuts and fresh cilantro, and you’ve got yourself something special. Never used ponzu before? Here’s a helpful guide on what ponzu sauce is and how it’s used, courtesy of Serious Eats.
And while this recipe calls for tenderloin, it works beautifully with venison backstrap or even deer steaks, just adjust your cooking times accordingly.
Venison Tenderloin Cooking Tips & Substitutions
- Room temperature is key. Letting your venison loin come to room temp before searing helps it cook evenly and prevents a cold center.
- Use a high smoke point oil. For that perfect sear on deer steaks or backstrap, stick with avocado, grapeseed, or canola oil—not olive oil, which burns too quickly.
- No truffle oil? No problem. Sub it with toasted sesame oil or even a dash of Worcestershire for a different kind of umami hit.
- Crispy rice cakes hard to find? Serve it over jasmine or sushi rice, or use crispy smashed potatoes as a rustic base.
- Tweak the venison marinade. Add a pinch of brown sugar or swap in citrus juice for apple juice to brighten things up. You could even throw in a dried chili for some depth and mild heat.
- Slice against the grain. Always cut your venison steaks thinly across the grain for the most tender bite—especially important with lean cuts.
Frequently Asked Questions
Can I use frozen venison tenderloin for this recipe?
Yes, just be sure to thaw it slowly in the fridge for 24–48 hours before marinating.
What’s the ideal internal temperature for venison tataki?
Rare to medium rare—about 120–125°F internally. A quick sear keeps it tender.
What other cuts can I use?
Aside from venison tenderloin, round deer steaks, and backstrap work well.
Can I prep this ahead of time?
Yes, you can marinate and sear in advance.
Serving suggestion: Slice just before serving for optimal texture.
More venison recipes
If you’re looking for more dinner ideas, take a look at my favorites listed below or check out my full venison recipes collection.
- Bacon Wrapped Venison Backstrap
- Venison Carpaccio
- Prosciutto Wrapped Venison Tenderloin
- Dry-Brined Venison Steaks
- Seared Venison Medallions
- Garlic Herb Marinated Venison Steaks
Lastly, if you make this venison tenderloin tataki recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
VENISON TENDERLOIN TATKI
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.
