Japanese Venison Round Steak and Seaweed Salad
by: Adam Berkelmans
Japanese Venison Round Steak and Seaweed Salad
Description:
This unique venison dish was inspired by the beef tataki and sides of seaweed salad I’ve often enjoyed in sushi restaurants. I wanted to combine them to make a full meal and was very happy with the results!
Serve this alongside some avocado maki rolls, steamed and salted edamame, and miso soup to make it a heartier Japanese-inspired meal.
Furikake seasoning, kewpie mayonnaise, and seaweed salad can be found in many of the larger, upscale grocery stores, especially if they have a fresh sushi counter. You can also find them at any Asian or Japanese grocer.
Serves: 2
Prep Time: 10 minutes
Cook Time: 5-10 minutes
Ingredients:
1lb venison round or loin roast
Kosher salt
1 tablespoon lard or oil
2 cups prepared seaweed salad
1/2 English cucumber, thinly sliced
1/2 cup furikake seasoning
1 teaspoon sesame oil
Kewpie mayo (optional)
Preparation:
Trim meat into a rectangle (save trimmings for a stir fry or other purpose).
Salt generously on all sides.
Heat lard or oil in a cast iron skillet over high heat. Once smoking, add the meat, searing it for 1 minute on each side. You’re looking for crispy brown outside and very rare inside or about 120°F (if you prefer your venison cooked more, you can cook it to medium-rare or medium, but this recipe doesn’t work very well with well-done venison).
Set meat aside to rest for 10 minutes.
Squeeze the juice out of the seaweed salad and discard. Arrange the seaweed on plates in a rectangular fashion.
Slice cucumbers thinly and arrange around seaweed.
Spread the furikake onto a plate and roll the piece of cooked venison so it is lightly coated on all sides.
Cut the venison into 1/2” slices. Arrange artfully on top of the seaweed. Sprinkle over the rest of the furikake, drizzle over a few dots of sesame oil, and drizzle over the kewpie mayo if using. Enjoy!
Get Cooking:
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Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real and wild food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
