Venison · Braise

Venison daikon braise

By Wild Food Japan · Updated

Venison shoulder braised with ginger, soy sauce, and daikon until fork-tender. A slow-cooked dish for Iwate deer and daikon.

Shoulder needs time, not aggressive boiling. Start the meat first and add the daikon later so both finish tender. If a particular batch is still firm, keep simmering with enough liquid rather than trusting the clock.

Jump to recipeLocal ingredients
Serves
2
Prep
15 min
Cook
2 hr 20 min
Total
2 hr 35 min

Ingredients

  • Venison shoulder, 400g, in 3cm cubes
  • Daikon, 350g, peeled and cut into 2cm half-rounds
  • Ginger, 20g, sliced
  • Sake, 100ml
  • Water, 600ml, plus extra
  • Soy sauce, 2 tbsp
  • Mirin, 2 tbsp
  • Sugar, 1 tsp
  • Neutral oil, 1 tbsp

Steps

  1. Thaw the meat in the refrigerator and pat dry. Brown in the oil in a heavy pot over medium-high heat for about 5 minutes.
  2. Add the sake and scrape the browned bits from the base. Add the ginger and water, bring to a boil, and skim.
  3. Cover and simmer very gently for 75 to 90 minutes. Top up with hot water to keep the meat submerged.
  4. Add the daikon, soy sauce, mirin, and sugar. Cover and simmer for another 30 to 40 minutes until a fork enters the meat easily and the daikon is tender.
  5. Check the center of the largest cube with a thermometer: at least 75°C for at least 1 minute. Extend cooking if the temperature or tenderness is not there yet.
  6. Remove the lid and reduce the broth for a few minutes if needed. Serve with a spoonful of the cooking liquid.

Cook it through

Wild game needs thorough cooking. These recipes follow MHLW's guidance: at least 75°C at the center for at least one minute. Use a probe in the thickest part, not color or the clock alone. Keep raw meat and its utensils separate from ready-to-eat food. Thaw frozen meat in the refrigerator; freezing is not a substitute for cooking.

MHLW: cooking wild game safely (JA)

Regional produce

Iwate

Prefecture-level pairing. The meat route is Otsuchi; the cited cabbage, spinach, and daikon areas are elsewhere in Iwate. This is not a same-town or same-farm claim.

  • Daikon

    The designated summer-daikon area includes Miyako, Iwaizumi, and other Iwate municipalities.

    MAFF: Iwate designated vegetable areas

    Cut thick half-rounds for a shoulder braise. Add after the meat's first simmer so the daikon holds its shape.

    Summer is the cited production category; stored or other-season supply needs a separate check.

Open the regional ingredient guideMOMIJI: Otsuchi venison activities

An original editorial recipe by Wild Food Japan, based on established cooking methods. It has not been kitchen-tested by our team. Times are estimates; verify temperature and tenderness. Linked producers have not endorsed the recipe. They sell and fulfill meat orders. Wild Food Japan does not sell the meat.

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