Otago Daily Times

Venison tataki

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Tataki is like carpaccio but you sear the meat at the start to add extra flavour. The trick is to freeze it briefly so it can be sliced superthin. Venison’s leanness means it is well suited to serving like this, but if you prefer you could use lean beef fillet instead. I usually allow about 50g meat per serve.

Serves 68 Ready in 10

minutes + freezing

300g400g piece venison fillet or

Denver leg, silverskin removed salt and ground black pepper olive oil, for browning

1 egg white, lightly whisked

1⁄4 cup finely chopped pistachios

To garnish

34 small handfuls microgreen­s or

baby herbs a drizzle of boutique extra virgin olive oil a drizzle of balsamic glaze

Method

Slice venison lengthwise if necessary, to give 1 or 2 strips of meat 68cm in diameter. Season with salt and pepper.

Heat the oil in a heavybased frying pan and sear the venison over a very high heat for about 20 seconds on each side. Remove from the heat, brush with the egg white and then roll in the chopped pistachios. Wrap in baking paper and freeze until almost solid (about 2 hours). If preparing in advance, you can fully freeze the venison and defrost until semifrozen when needed.

When ready to serve, unwrap the semifrozen venison and slice as thinly as possible across the grain. Arrange slices in an overlappin­g pattern on plates. Divide microgreen­s or baby herbs over the top and drizzle a little olive oil and balsamic blaze around the plate.

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