Hi everyone! Hunting season is upon us here in Japan! Our national season started on November 15th. I have yet to make it to the mountain so far but will be in the woods starting tomorrow morning-look out Mr. Boar!!!!
Our "yugai-kujo" or population/pest control season just ended a 10 days ago. We had permits to kill 300 deer (either sex) and 50 boar. With the help of one of my Marine buddies we put two very good sized bucks in the freezer.
Not sure how much time I can put to the blog this season but I hope to get back up to full speed in the next few weeks (no promises though).
As always, if you are interested in hunting in Japan, please drop me a line. If you would like to swap some venison or boar meat for an item you have harvested/caught/or a local delicacy, please drop me an email.
See you in the Yama!
SK-1 OUT!!!
Showing posts with label Venison. Show all posts
Showing posts with label Venison. Show all posts
18 November 2011
06 January 2010
Hunting Success!
Yabanjin took this nice Shika on 27 November. 5 1/2 year old buck with antlers over 25 inches tall! The weather was quite cool so we aged him for 2 days before butchering him. He is safe and sound in the freezer now! Dan helped out a lot and showed a lot of experience and skill with a knife (as well as making some awesome Venison Fajitas!). Chi learned a lot that day and is also quite good with a butcher knife!
This nice 3 1/2 year old spike (Ipon-zuno) Shika was taken on the 26th of November. Chi sure proved his worth in the mountain when he demonstrated his excellent tracking technique, following this deer for almost 600 meters.Yabanjin Out!
08 January 2008
Venison Teriyaki REDNECK FUSION
East Meets West - REDNECK FUSION
Authentic Teriyaki Marinade Recipe
“Conjured Up” by SK-1 & SK-2, Gotemba City, Shizuoka, Japan 2001
Ingredients:
Shoyu (Soy Sauce) 3 tablespoons (low sodium is recommended)
Lemon Juice (fresh or bottled) 3 tablespoons
Cold Water 4 tablespoons
Mirin (Japanese sweet cooking liquid) 3 tablespoons (may substitute with Karo syrup)
Pineapple Juice 1 tablespoon
Olive Oil 1 tablespoon (may substitute with vegetable oil)
Fresh Ginger (minced or crushed) 1 tablespoon (Don't add too much!)
Fresh Garlic (minced or crushed) 1 tablespoon (Don't add too much!)
Salt ½ teaspoon
Black Pepper ½ teaspoon
Sesame Seeds (dried) 1 teaspoon (should be crushed with mortar & pestle, or ground)
Brown Sugar 1 ½ teaspoon
Corn Starch Powder 1 teaspoon
Directions:
1. Mix all liquid ingredients in plastic bowl with wire whisk
2. Mix in all crushed ingredients
3. Mix in all powdered ingredients and whisk very well, until thoroughly blended
4. Add the meat of your choice and marinade as normal. Mix often and keep refrigerated.
5. Marinade for a minimum of 30 minutes. Overnight is great but 24 hours is ideal!
Hints:
-This marinade was originally designed for venison, but can be used for Beef, Lamb, and Chicken, as well as some types of fish, pork and other wild game. Try it and modify it to your particular taste!
-Minced onions can be added if you like (1 – 2 tablespoons). Don't add too much!
-A few spoonfuls of “Liquid Smoke” seasoning make this perfect for a BBQ!
-Recommendation for deer meat is to use backstrap cut into thin steak ¼ inch or thinner. Grill over open fire, flat grill on the BBQ, or in a pan on the stove. DO NOT OVERCOOK VENISON, SERVE IT MEDIUM RARE !
-Any cut of deer meat can be used just be sure to cut across the grain of the meat and cut it thin. Also remember to cut off all the fat, sinew, and silver skin since these contain the strong “gamey” flavor some folks don’t like.
-If you have a vacuum sealer, marinade inside the vacuum packed bowl or bag and cut 90% of the marinade time. One hour is all it will take!
-If your going camping or to the beach, marinade the meat the night before and take it in the cooler in double ziplock bags! You will be the start chef on the beach!
-If you pan fry meat with this recipe, be sure to deglaze the pan to make gravy. Add corn starch to thicken it. Be sure to add some Jack Daniel’s whiskey to dramatically change the flavor of the gravy. Serve with mashed potatoes.
-Marinate a few slices of fresh apple in this marinade and lightly pan fry for 2 or 3 minutes and use as an edible garnish!
-For the squeemish, nervous about trying wild game, try this: After slicing the meat, before marinading, soak in very cold clear water for 5 minutes to wash away any blood. Drain. Soak in Japanese Sake for 5 minutes (presumably to kill any germs), drain all the sake and put meat in the martinade as described above. The Sake will definately kill any germs and also helps to tenderize the meat. And it adds a great additional flavor!
Authentic Teriyaki Marinade Recipe
“Conjured Up” by SK-1 & SK-2, Gotemba City, Shizuoka, Japan 2001
Ingredients:
Shoyu (Soy Sauce) 3 tablespoons (low sodium is recommended)
Lemon Juice (fresh or bottled) 3 tablespoons
Cold Water 4 tablespoons
Mirin (Japanese sweet cooking liquid) 3 tablespoons (may substitute with Karo syrup)
Pineapple Juice 1 tablespoon
Olive Oil 1 tablespoon (may substitute with vegetable oil)
Fresh Ginger (minced or crushed) 1 tablespoon (Don't add too much!)
Fresh Garlic (minced or crushed) 1 tablespoon (Don't add too much!)
Salt ½ teaspoon
Black Pepper ½ teaspoon
Sesame Seeds (dried) 1 teaspoon (should be crushed with mortar & pestle, or ground)
Brown Sugar 1 ½ teaspoon
Corn Starch Powder 1 teaspoon
Directions:
1. Mix all liquid ingredients in plastic bowl with wire whisk
2. Mix in all crushed ingredients
3. Mix in all powdered ingredients and whisk very well, until thoroughly blended
4. Add the meat of your choice and marinade as normal. Mix often and keep refrigerated.
5. Marinade for a minimum of 30 minutes. Overnight is great but 24 hours is ideal!
Hints:
-This marinade was originally designed for venison, but can be used for Beef, Lamb, and Chicken, as well as some types of fish, pork and other wild game. Try it and modify it to your particular taste!
-Minced onions can be added if you like (1 – 2 tablespoons). Don't add too much!
-A few spoonfuls of “Liquid Smoke” seasoning make this perfect for a BBQ!
-Recommendation for deer meat is to use backstrap cut into thin steak ¼ inch or thinner. Grill over open fire, flat grill on the BBQ, or in a pan on the stove. DO NOT OVERCOOK VENISON, SERVE IT MEDIUM RARE !
-Any cut of deer meat can be used just be sure to cut across the grain of the meat and cut it thin. Also remember to cut off all the fat, sinew, and silver skin since these contain the strong “gamey” flavor some folks don’t like.
-If you have a vacuum sealer, marinade inside the vacuum packed bowl or bag and cut 90% of the marinade time. One hour is all it will take!
-If your going camping or to the beach, marinade the meat the night before and take it in the cooler in double ziplock bags! You will be the start chef on the beach!
-If you pan fry meat with this recipe, be sure to deglaze the pan to make gravy. Add corn starch to thicken it. Be sure to add some Jack Daniel’s whiskey to dramatically change the flavor of the gravy. Serve with mashed potatoes.
-Marinate a few slices of fresh apple in this marinade and lightly pan fry for 2 or 3 minutes and use as an edible garnish!
-For the squeemish, nervous about trying wild game, try this: After slicing the meat, before marinading, soak in very cold clear water for 5 minutes to wash away any blood. Drain. Soak in Japanese Sake for 5 minutes (presumably to kill any germs), drain all the sake and put meat in the martinade as described above. The Sake will definately kill any germs and also helps to tenderize the meat. And it adds a great additional flavor!
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