MISO-SOY MARINATED VENISON WITH JAPANESE YAMS
1 venison loin
8 tablespoons miso paste
4 tablespoons white soy
2 tablespoons sesame oil
Mix all ingredients together. Marinate venison loin overnight, covered, in refrigerator.
Mashed Japanese Yam
6 large Japanese yams
½ cup milk
½ cup cream
2 ½ tablespoon butter
2 tablespoons salt
salt and black pepper to taste
Peel yams and cut into chunks. Place in a large pot and add water (enough to cover the potatoes) and 2 tablespoons of salt. Boil yams in water until they are fork tender (about 10 minutes). Strain off water (reserving 1 cup) and mash the yams. Use a hand mixer to mash the yams, adding in cream, butter, and milk. If the yams are too thick add a little of the reserved cooking water back to the mix to loosen. Season with salt and pepper to taste.
5 sheets Kombu seaweed, chopped into small pieces
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 ½ teaspoons mirin (Asian condiment similar to sake)
1 tablespoon sugar
½ cup water
1 small knob of ginger
2 sticks of butter, chilled
Combine all ingredients, except butter, and simmer. Let simmer until tender, about 20 min. Strain out the solids, reserve liquid. In a stand mixer paddle the butter until soft with the seaweed solids and ¼ cup of the reserved liquid.
Venison Cooking Instructions and Assembly
Remove venison from marinade and portion into steaks. Pre-heat your grill (you may also prepare in a pan). Generously season the venison steak with salt and pepper. Place on grill and cook for 3 minutes, turn and grill on the other side for an additional 3 minutes for medium-rare. (If you prefer your steak more done, increase cooking time on each side.)
Remove the venison from the grill and top each stake with a tablespoon of seaweed butter while resting. Serve with Japanese yams.