Almost-Raw Kudu Tataki

I love using Asian ingredients with venison. The fresh, punchy flavours stand up well to the robust profile of venison. Tataki is a Japanese cooking technique, in which meat (or fish) is very quickly seared and then seasoned. I’ve used kudu loin here, but any venison would respond just as well (loin is the muscle that runs alongside the spine and does very little work in an animal’s lifespan; it’s incredibly tender, as a result). The best way to honour that tenderness is to hit it with this