Seared Venison Tataki Salad with Edamame & Ponzu Dressing

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, November 14, 2021.

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Even on the busiest of days, this 30 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, short grain rice and a vibrant ponzu dressing are sure to delight your taste buds.

Ingredients

Rice

2 1/4 cup boiling water
300g short grain rice

Venison

1 drizzle of oil
1 pack sesame seeds
600g venison medallions

Salad

1 pack lime ponzu
100g baby spinach
1 avocado, thinly sliced
2 radish, thinly sliced
2 1/2 cup edamame beans, thinly sliced into half moons

Steps

Bring a full kettle to the boil. Preheat BBQ to medium-high (if using).
Combine rice, boiling water measure and a pinch of salt in a large pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
Place edamame in a large, heat-proof bowl and cover with boiling water. Leave for 4 minutes, then drain and rinse with cold water. Thinly slice radishes. Remove flesh from avocado and thinly slice. Toss all in a large bowl with baby spinach and set aside for serving.
Pat venison dry, coat in sesame seeds and season with salt and pepper. Heat oil in a large 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. Alternatively, use same method on BBQ.
Rice topped venison and salad. Drizzle over ponzu dressing.

Nutritional Information

Energy	2970 kj 710 kcal
Protein	55.1g
Carbohydrate	68.7g
Fat	21.8g