Quick Venison Tataki Salad with Brown Rice & Ponzu Dressing

Quick Venison Tataki Salad with Brown Rice & Ponzu Dressing

Ready in 25 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, October 17, 2021.
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Even on the busiest of days, this 25 minute dinner will be on your table in no time! Tataki is a Japanese technique where meat is seared, marinated and thinly sliced. Sesame crusted venison, brown rice and a vibrant ponzu dressing are sure to delight your taste buds.

Ingredients

Rice

  • 75g brown rice

Salad

  • 50g baby spinach
  • 1/2 avocado, thinly sliced
  • 1 Lebanese cucumber, thinly sliced into half moons
  • 3 radish, thinly sliced

Venison

  • 1 tsp oil
  • 1/2 pack sesame seeds
  • 275g venison medallions

To Serve

  • 1/2 pack lime ponzu

Steps

  1. Bring a medium pot of unsalted water to the boil (see tip).
  2. Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Drain well through a sieve.
  3. Thinly slice radish. Cut cucumber in half lengthways and thinly slice. Remove flesh from avocado and thinly slice. Toss all in a large bowl with mesclun and set aside for serving.
  4. Pat venison dry, coat in sesame seeds and season with salt and pepper. Heat oil in a medium fry-pan on medium-high heat. Cook for 2-3 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Slice thinly.
  5. Rice topped with venison and salad. Drizzle with lime ponzu.

Nutritional Information

Energy 1824 kj
436 kcal
Protein 38.0g
Carbohydrate 32.3g
Fat 16.0g