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 super-thin. Venison’s leanness means it is well suited to serving like this, but it you prefer you could use lean beef fillet instead. Microgreens are handy to grow on the windowsill all year round.
Prep time: 10 mins + freezing
Cook time: 1 min
Serves: 6
Ingredients
- 300g piece venison fillet
- salt and ground black pepper
- a little olive oil, for browning
- 1 egg white, lightly whisked
- ¼ cup finely chopped pistachios
- To garnish
- 3 small handfuls microgreens or baby herbs
- a drizzle of boutique extra virgin olive oil
- 6 tbsp balsamic glaze
Method
- Halve venison fillet lengthwise if necessary to give 1 or 2 strips of meat 6-8cm in diameter. Season with salt and pepper.
- Heat the oil in a heavy-based frypan and sear the venison over a very high heat for about 20-30 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 semi-frozen when needed.
- When ready to serve, unwrap the semi-frozen venison and slice as thinly as possible across the grain. Arrange slices in an overlapping pattern on 6 plates. Divide microgreens or baby herbs over the top and use a teaspoon to drizzle a little olive oil and balsamic glaze around the plate.