Tataki is a Japanese method of preparing fish or meat. The protein is seared only on the outside and then served sliced with an acidic dressing. The most common versions are tuna and beef. Last year during the wine trip in Australia, I had kangaroo tataki and liked it very much. Kangaroo fillet is very well suited for this prepartion, as the meat is very tender and flavorful. If you can’t find kangaroo, you could also use venison backstrap for a very similar effect. Ponzu is a citrus-based dressing that should be made with a Japanese citrus fruit like yuzu. … Continue reading Kangaroo Tataki with Ponzu Dressing