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

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.

Note: The venison goes a long way when thinly sliced so one steak will easily feed two people.