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Venison tataki using the tenderloin and an extremely sad excuse of a salad. I was torn between this, or a tartare.
The meat was dipped in dark soy sauce, sesame oil, and black pepper then seared on high heat for about 15 seconds per side and then thrown in the freezer for 15 mins to cool down.
Dipping sauce on the side (not shown) was made of soysauce, lime juice, vinegar, rice wine, sesame oil, and brown sugar.
Im a fan of sashimi and beef tartare so decided to try something similar with my red spiker, worked out well even though it was late and i quickly whipped it up as I was craving it. Really really really enjoyable.
Cooking is a mixed tech with chemistry and physics,. Some cooky (Not you, you got ideas) spent all their life on the job but never learnt and earned this.
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