{"id":54742,"date":"2026-06-10T12:11:50","date_gmt":"2026-06-10T12:11:50","guid":{"rendered":"https:\/\/hunting.be\/tataki-of-venison\/"},"modified":"2026-06-10T12:12:32","modified_gmt":"2026-06-10T12:12:32","slug":"tataki-of-venison","status":"publish","type":"post","link":"https:\/\/hunting.be\/en\/tataki-of-venison\/","title":{"rendered":"Tataki of venison"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” row_position_desktop=”default” row_position_tablet=”inherit” row_position_phone=”inherit” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” flex_gap_desktop=”10px” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/2″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text css=”” text_direction=”default”]\n

Preparation<\/b><\/span><\/b><\/p>\n

The classic tataki is often prepared with tuna or steak and is loved for the perfect balance between a crispy exterior and a silky, raw interior. The Japanese dish, usually served in the better sushi restaurants, has always inspired us. But instead of overfished tuna from the sea or beef from factory farming, we use the best piece of the game: the back. We prefer to use a back of deer, but if you don’t have this lying around, you can also use a saddle of deer. Then cut it into thinner strips! <\/span><\/p>\n

We make the venison by grilling briefly after a tasty marinade and then rolling it in sesame seeds for that extra crunch. The result? An intense, umami-rich taste sensation that beautifully brings out the pure taste of game. This dish shows that you don’t have to compromise on quality and enjoyment \u2013 you can eat game, pure and refined, just as nature intended. <\/p>\n

Number of persons<\/strong>: 6-8<\/p>\n

Prep Time<\/strong>: 15 minutes<\/p>\n

Cook time<\/strong>: 5-6 minutes<\/p>\n

Instructions<\/strong><\/span><\/p>\n

Make the marinade<\/span><\/strong><\/p>\n

In a bowl, mix the ingredients for the marinade into a smooth sauce. Set aside a quarter of the marinade for garnish. <\/span><\/p>\n

Prepare the meat<\/span><\/strong><\/p>\n

Cut the back of venison into two equal parts by cutting the meat lengthwise. Place the pieces in the remaining marinade and leave to marinate in the fridge for 15 minutes. <\/span><\/p>\n

Remove the meat from the marinade and pat dry with paper towels. Roll the strips of venison back through the sesame seeds so that the outside is completely covered. <\/span><\/p>\n

Fry the meat<\/span><\/strong><\/p>\n

Heat the peanut oil in a grill pan or heavy frying pan over high heat.<\/span><\/p>\n

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.<\/span><\/p>\n

Remove the venison from the pan and let the meat rest for 3 minutes.<\/span><\/p>\n

Serve<\/span><\/strong><\/p>\n

Cut the grilled venison into thin slices and place it on a plate. Sprinkle with the finely chopped spring onion and red pepper. Drizzle with the marinade set aside. Serve immediately as an appetizer or as a garnish on rice. <\/span><\/p>\n

Source: Tataki of roe deer | The best game recipes | Cooking with game \u2013 De Predetari\u00ebr<\/a><\/p>\n[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” flex_gap_desktop=”10px” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/2″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text css=”” text_direction=”default”]\n

Ingredients<\/b><\/span><\/b><\/p>\n

The meat<\/span><\/strong><\/p>\n