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wild venison 'tataki' with blueberries, radish & ginger cooked


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


wild venison 'tataki' with blueberries, radish & ginger recipe ingredients

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.

marinade made

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.

wild venison 'tataki' with blueberries, radish & ginger cooked

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.