Game Cookery
Shooting Times & Country|January 20, 2021
Yearning for the delicious, fresh flavours of south-east Asian cuisine, Rose Prince makes venison fillet the extravagant star of this tataki dish
Rose Prince
Game Cookery

At the beginning of any other year, I’d be shopping for south-east Asian foods. However, this year, it is not simply because they have a healthy freshness.

Not being able to go out to eat has made me nostalgic for those places where you can enjoy the delicious, sweet-sour piquancy of raw salads and fish, grilled meat and comforting dumplings.

Those last, along with sushi, are not things I make at home — though goodness knows I now have the time. But I have been making broths and adding crab, spices and coconut to make laksa, while stir-frying is happening in my kitchen more than once a week. If you add game into the equation you can do something that restaurants and takeaways seem to shy away from.

Pheasant, partridge and wild duck are ideal meats for stir-fry and venison is a perfect alternative to beef or fresh tuna in this dish, tataki. Fillet is extravagant, but the texture and flavour is so clean that I felt energised for hours after eating this.

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