- In a small bowl, whisk together the minced garlic, fish sauce, lime juice, sugar, and warm water to make the Nuoc Cham sauce. If desired, add the chopped red chili for a spicy kick. Set the sauce aside to let the flavors meld.
- Pat the venison loin or tenderloin dry with paper towels. Season it with salt and black pepper on all sides.
- Heat the vegetable oil in a skillet or a grill pan over high heat until hot.
- Add the venison to the hot pan and sear for 1-2 minutes on each side until browned, but still rare in the center for medium-rare doneness. Adjust the cooking time to your preference.
- Remove the loin or tenderloin from the pan and let it rest for a few minutes before slicing.
- Thinly slice against the grain into bite-sized pieces.
- Arrange the venison slices on a serving platter and sprinkle with sesame seeds and fresh cilantro or mint leaves, if desired.
- Serve the Venison Tataki with the Nuoc Cham sauce on the side for dipping, or drizzle the sauce over the venison slices before serving. This dish makes a flavorful appetizer or a main dish. Serve with steamed rice or a side of vegetables for a complete meal.
- Pair with a glass of Muze and enjoy!
Spring Release 2023
•
2020 Muze
49% Cabernet Sauvignon, 39% Mourvèdre, 12% Syrah
Venison Tataki with Nuoc Cham Sauce
Recipe courtesy of Chef Justin Kingsley Hall
Ingredients
For the Venison Tataki:
1 lb venison loin or tenderloin, trimmed
2 tablespoons vegetable oil
Salt and black pepper, to taste
Sesame seeds, for garnish (optional)
Fresh cilantro or mint leaves, for garnish (optional)
For the Nouc Cham Sauce:
2 cloves garlic, minced
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons sugar
1/4 cup warm water
1 small red chili, finely chopped (optional)
WINE PAIRING FOR VENISON TATAKI WITH NUOC CHAM SAUCE
Venison Tataki with Nuoc Cham Sauce is a dish that blends elements of Japanese and Vietnamese cuisines. Originating from Japan, Tataki refers to a cooking method where meat, typically beef or venison, is lightly seared on the outside while remaining rare inside. This technique preserves the meat's natural flavors and tenderness. In this recipe by Chef Justin Kingsley Hall, venison is quickly seared, then sliced thinly, allowing for a delicate texture and robust flavor profile. The Nuoc Cham Sauce, a staple in Vietnamese cuisine, adds a zesty and refreshing element with its combination of fish sauce, lime juice, garlic, chili, and sugar.
Elevate your dining experience by pairing it with a glass of wine! The ideal wine pairing for Venison Tataki is Muze, a red blend from Paso Robles featuring Mourvèdre, Cabernet Sauvignon, and Syrah. The Cabernet Sauvignon's tannin structure perfectly complements the venison, while the earthy tones of Mourvèdre and spicy accents of Syrah create a delightful symphony of flavors on the palate. The Nuoc Cham Sauce beautifully rounds out the pairing by creating a freshness that is mimicked by the elegance of the wine.
Immerse your palate in a culinary journey spanning continents with this exquisite wine pairing for Venison Tataki with Nuoc Cham Sauce. The bold flavors in Muze will transport you to California's wine country, while the Japanese Tataki and Nuoc Cham Sauce showcases the finesse of Asian cuisine. Try this wine pairing at home for a dining adventure that you will remember forever!