Pop-up Dinners
Pop-up Dinners

Asian venison tartare

Serves 4

Pairs well with Haute Cabrière Pinot Noir Unwooded


  • 4 x 85 g venison, hand chopped into small cubes

For the sauce

  • 1 sheet nori
  • Splash of water
  • 30 ml lemon juice
  • 5 ml sesame oil
  • 15 g pickled ginger
  • 5 g fresh ginger, grated
  • 20 ml soy sauce
  • 100 ml canola oil
  • 25 ml rice wine vinegar
  • 2 g wasabi paste
  • Salt or fish sauce, pepper

For the garnish – optional

  • Spring onion, finely chopped
  • Chives, finely chopped
  • Soy sauce
  • Pickled ginger
  • Canola oil
  • Quail egg yolk
  • Multi-seed cracker
Cellar Master Takuan von Arnim


For the sauce: soak the nori sheet in the water and lemon juice until soft. Blend with the remainder of the sauce ingredients. Season with salt or fish sauce and pepper.

For the venison: mix the dressing with venison.

To plate: use a catering ring to shape the venison portion. Garnish with spring onion, chives, soy sauce, pickled ginger, canola oil and serve with a multi-seed cracker.

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