Venison Tataki

VENISON:--
3 tbsp soy sauce
5 tbsp SIDS RASPBERRY VINEGAR
1 tbsp brown sugar
400 g venison roast
1 tsp SIDS SMOKEY BBQ RUB
rice bran oil as needed
DRESSING:--
½ tsp instant dashi
1 tbsp soy sauce
1 tbsp lime juice
2 tbsp mirin
½ tsp fine grated ginger
½ tsp sesame oil
SERVE:--
2 spring onions, fine sliced on diagonal
2 radishes, fine sliced
toasted sesame seeds to garnish

VENISON: Combine soy sauce, SIDS RASPBERRY VINEGAR and sugar then rub all over the meat. Sprinkle with SIDS SMOKEY BBQ RUB then marinate overnight in the fridge. Remove from the fridge 1 hour before cooking. Remove from the marinade and pat dry. Brush with oil and cook 3-4 minutes each side in a medium-hot pan. Remove from pan and set aside to cool. Refrigerate until ready to serve.
DRESSING: Dissolve dashi in 1 tbsp boiling water then whisk together with the remaining ingredients.
SERVE: Slice venison thinly then arrange on a platter. Sprinkle with the onions, radishes and sesame seeds then drizzle with a little dressing. Serve the remaining dressing in a small gravy jug.