Tataki of venison tenderloin

Name: Tataki of venison tenderloin
Ingredients: Soy sauce; 1 Ground Szechuan pepper; 1 Finely ground herbs to taste; 2 units.items Venison tenderloin fillets; 1 Fresh grated ginger root; 1 units.items Lemongrass stalk; 2 units.items Cloves of garlic, crushed; 1 Ground roasted sesame seeds; 1.5 units.items Cucumber; 1 units.items Clove of garlic (finely chopped); 1 peanut oil; 1 centimeter fresh ginger root, finely chopped; 0.5 units.items Bunch of spring onions, finely chopped; 0.5 chili flakes; 2 Sugar; 2 Sesame oil

Tataki of venison tenderloin with sautéed cucumber.

Venison fillet, the most delicate cut of meat, comparable to beef tournedos: tender, lean, and extremely succulent.

Ingredients

Soy sauce

1Ground Szechuan pepper

1Finely ground herbs to taste

2units.itemsVenison tenderloin fillets

1Fresh grated ginger root

1units.itemsLemongrass stalk

2units.itemsCloves of garlic, crushed

1Ground roasted sesame seeds

1.5units.itemsCucumber

1units.itemsClove of garlic (finely chopped)

1peanut oil

1centimeter fresh ginger root, finely chopped

0.5units.itemsBunch of spring onions, finely chopped

0.5chili flakes

2Sugar

2Sesame oil

Preparation

Mix all the ingredients well and add the marinade to the meat, marinate for at least 4 hours.
Sear the meat on all sides in a hot pan, cool quickly, and slice it very thinly.

Peel the cucumber, remove the seeds, and cut into strips.
Place the cucumber in a bowl and sprinkle with 2 tsp salt. Mix well and then transfer to a colander. Let drain for 20 minutes. Rinse the cucumbers thoroughly and pat dry with kitchen paper.
Heat a wok or large frying pan over high heat and add the oil. When the oil starts to smoke, add the garlic, ginger, and spring onions and stir-fry for about 30 seconds.
Add the cucumbers, chili flakes, sugar, and a little salt, and cook for another 30 seconds, stirring everything together well. Pour in 125 ml water and stir-fry for another 3-4 minutes on high heat until most of the water has evaporated and the cucumbers are cooked. Stir in the sesame oil to serve.
Place the cucumbers on a plate and lay thin slices of venison on top.
Garnish with thinly sliced spring onions.