Rare Venison Steak (Shikaniku No Rea Sutēki)

Venison (deer meat) has long been a key source of meat for the Ainu people of Hokkaido, but in recent years its popularity is increasing and it is now used in both Japanese and yōshoku (Western origin) dishes too. Popular on izakaya menus these days are recipes such as this rare venison steak served with a simple, sweet and savoury sauce.

You can also make this with your preferred beef steak and I think it would work well with lamb too.

We served ours with rice but you could also enjoy with steamed potatoes, fries, mash or perhaps a pile of your favourite green vegetables.

Find out more about Hokkaido by Tim Anderson in my full cookbook review.

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Rare Venison Steak (Shikaniku No Rea Sutēki)

Historically, Ezoshika meat was the domain of Ainu cuisine, but it is now being incorporated into Japanese and yōshoku preparations such as Genghis Khan, nikuman and curry rice. It is also common to find venison steaks, served rare with a simple sauce, on izakaya menus.

Author Tim Anderson

Ingredients

• 200 g 7 oz venison steak
• oil, salt and pepper, as needed
• a knob of butter
• 1 garlic clove,unpeeled
• 2 tbsp red wine
• 2 tbsp apple juice
• 1 tbsp shōyu (soy sauce)
• 1 tbsp caster (superfine) sugar

Instructions

• Rub the venison with oil, salt and pepper. Heat a frying pan over a high heat until smoking hot, then lay the steak in the pan and cook for about 5 minutes, turning the steak (every 30 seconds or so) so that it cooks and browns evenly. In the final minute of cooking, add the butter and garlic to the pan and baste the venison
• in the butter as it melts.
• Remove the steak, then add all of the remaining ingredients to the pan. Boil rapidly and reduce by half as the venison rests. To serve, slice the venison, and pour over the sauce.

Hard to see in my photos as it’s pooled down into the rice, but this recipe makes plenty of sauce which we particularly enjoyed mixed with the rice. The apple juice adds a hint of fruitiness against the garlic, red wine, soy sauce, and sugar.

Find more Japanese recipes and content, here.

Kavey Eats received a review copy of Hokkaido: Recipes from the Seas, Fields and Farmlands of Northern Japan by Tim Anderson from publishers Hardie Grant. Book photography by Laura Edwards. Home cooking photos by Kavita Favelle.