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How To Cook Wild Venison ‘Tataki’ with Blueberries, Radish & Ginger

How To Cook Wild Venison ‘Tataki’ with Blueberries, Radish & Ginger

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

A quick, easy and nutritious dish with a tasty marinade.


1. To make the marinade add the soy sauce, sugar, lime and rice wine to a small pan and bring to a gentle simmer for a few minutes before adding the chopped spring onion and garlic. Set aside to cool.

2. Bring steak to room temperature then season with salt and pepper.

3. Take a heavy-based frying pan, add a splash of oil and on a high heat evenly sear your steak for 2 minutes on each side – it should be rare on the inside.

4. Let it rest on a chopping board for 5 minutes covered with foil then slice very finely and lay on a plate.

5. Scatter over the raw mushroom, blueberries, baby kale, radish and ginger then drizzle the marinade sauce over the venison and garnish.

To serve

  • Serve with a small bowl of extra sauce.


  • The venison goes a long way when thinly sliced so one steak will easily feed two people.
  • The Ingredients
  • • 1 x 200g venison haunch steak
  • • Splash of peanut or sunflower oil
  • • 1 king oyster mushroom cut into thin strips
  • • 4 x Radishes cut into thin strips
  • • 4cm piece Ginger root, peeled & cut into thin strips
  • • Small punnet blueberries
  • • Baby kale hearts blanched in boiling salted water until tender
  • • Mustard cress to garnish
  • For the Marinade & Dipping Sauce
  • • 40ml light soy sauce
  • • 40ml Shaoxing rice wine
  • • Juice of a lime
  • • 1 Tsp. unrefined sugar
  • • 1 spring onion finely diced
  • • 1 clove garlic finely diced

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