VENISON TENDERLOIN TATAKI

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This venison tenderloin tataki recipe is one of my favorite simple preparations. Tataki is a popular Japanese dish consisting of beef or tuna quickly seared over high heat while leaving the flesh rare. Check out more of these venison dishes. A few fan favorites are summer sausage, smoked backstrap, and my slow cooker collection.

Photo by Larry White

Here, I'm using venison tenderloin because of its soft texture and tenderness, but deer backstrap also works. I think this cooking method is great for lean venison, which benefits from rare cookery.

As pictured above, I take things in the direction of modern cooking by serving this version with crispy rice cakes and truffled ponzu sauce. If you’ve never had the flavor of truffles paired with venison, you’re in for a special treat.

If you can't get your hands on any rice cakes, it's also great served on top of a rice bowl topped with chopped peanuts and cilantro. And if you want to keep things simple, the tataki is great served with a side of sushi rice or crispy fried potatoes.

Looking for more venison recipes? These are a few of my favorites:

Homemade Breakfast Sausage

Venison Sausage Gravy and Biscuits

Ground Venison Collection

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.

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VENISON TENDERLOIN TATKI

Serves: 2 to 4 people

Prep time: 15 minutes

Marinade time: 3 to 24 hours

Cook time: 12 minutes

Author: Larry White

INGREDIENTS

For the Venison Tataki Marinade

• 2 venison tenderloins or 6 ounces 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

• 8 tablespoons rice wine vinegar

• 2 tablespoons lemon juice

• 2 tablespoon ginger (minced)

INSTRUCTIONS

1. 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.

2. Combine the ponzu ingredients and refrigerate until needed. The marinade can be made the day before and stored in the refrigerator.

3. 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.

4. 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.

5. 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.