The Deer Hunt and the Dish

The Deer Hunt and the Dish

We’ve been hunting the forest of Bognaes for a fallow deer. We were after a cull stag, and after a couple of days hunting, we finally managed find a good “spiky”, and get close enough to take a good shot. It’s always a humbling experience when a beautiful animal presents itself. So we return happy and grateful to the kitchen, and the first thing we made was a tetaki of the fillet; so delicious and really easy to make.

Tataki of fallow deer

Tataki is a Japanese technique, where you scorch the outside of the chosen meat or fish and cool it down quickly, so you keep the center raw. It’s traditionally made with beef, tuna or salmon.
Here we are testing new territory. We tried the technique on a fillet of fallow deer, and the result was stunning. The texture of the meat is pure silk in the mouth.
You can make all the elements for the dish in advance, so it’s pretty easy to serve up for your guests. It’s a guaranteed to blow them away, so give it a try, samurai!



The meat
Heat a heavy based, preferably iron cat pan, till it’s almost smoking.
Season the fillet all over with salt and pepper. Drizzle a small amount of grape seed oil over the seasoned fillet.
Place the fillet in the hot pan and allow to colour well on all sides. Cool the fillet down on a tray of ice cubes for 1 minute, and let the fillet rest on a sheet of paper towel.



200g fillet of fallow deer
sea salt and freshly ground black pepper
finely sliced spring onions

The ponzu sauce
Mix together and refrigerate. It will keep for months.



100ml rice vinegar
50ml japanese soy sauce
20ml fresh lemon juice

Onion ponzu salsa
Combine the ponzu sauce, garlic and onion and mix well. Slowly whisk in the grape seed oil.
The salsa will keep in the fridge, for five days.



1 small onion
40ml grape seed oil
35ml ponzu sauce
1/4 tsp garlicpure


Garlic chips
Take about 7 or 8 nice plump garlic cloves and slice them on a mandolin. Place them in a pan and cover with cold milk. Place the pan on the hob and bring it to the boil. As soon as the milk reaches boiling point, strain the milk and rinse the garlic slices under cold, running water, until all the milk is washed off. Dry the garlic slices on a kitchen towel.
Preheat a pan of oil to 140 degrees.
Once the garlic slices are dried well, fry the in small batches until golden.


The dish
Slice the meat in 1/2 cm slices and arrange the on the plates as you are slicing them. Sprinkle with ponzu sauce around the meat. Top the meat with onion ponzu salsa, garlic chips and spring onion slices. Serve immediately with a pair of chopsticks and a cold beer.


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