Tataki of Venison
By Executive Chef Hiro Sone, Terra Restaurant, Napa Valley, CA

Serves 4

Ingredients:
1 tspn. Corn Oil
6 oz. Venison Loin (about 1 1/2 inches in diameter)
1/8 tspn. Black Pepper
36 Button of Chive (about 2 inches long)
36 Match sticks of Strawberry Daikon (about 2 inches long)
1/2 tspn. Yuzu koshyo (Yuzu zest and Japanese pepper mix)
4 tspn. Ponzu (recipe)

Procedure:
Using heavy bottom skillet, heat the oil over high heat. Sprinkle the venison with the pepper. Sear the venison quickly so that the inside stays raw. Transfer to a plate and refrigerate at least 2 hours. Slice the venison to 8 inch thick discs. (should get 12 discs). Place 3 each of the chive and the daikon on each venison disc. Roll them. Place 3 each of the roll in serving bowl. Top each roll with the little ball of the Yuzu koshyo and spoon the ponzu sauce over. Serve.

Other Chef Hiro Sone Recipes You Might Enjoy:
Dry Aged Rib Eye Steak Baked in Rosemary Salt
Hamachi, Sashimi with Salad of Champignon de Paris and Truffle Soy Vinaigrette
Matelote of Eel and Grilled Foie Gras on Carnaroli Risotto with Fines Herbs
Tataki of Dry Aged New York Strip Steak with Ponzu Sauce
Tataki of Venison
Venison Asparagus Roll
Venison Dango in Dashi Broth
Venison Pot Stickers

Other Great Related Links:
Chef Hiro Sone Bio
Terra Restaurant
www.terrarestaurant.com