Shika Shiro (Pot-roasted Venison)

Ingredients

• 3 pounds venison steak
• 1 cup syou sauce
• 1 cup vinegar
• 2 tablespoons sugar
• 2 tablespoons salt
• 1 tablespoon mixed spices
• 0.25 pound fresh pork fat
• 0.25 pound miso paste
• 1 whole onion
• cold water
• lemon
• parsley

Instructions

1. Place the venison steak in an earthenware bowl and cover with one cup of vinegar, two tablespoonfuls of sugar, two tablespoonfuls of salt, one tablespoonful of mixed spices, and one sliced onion.
2. Cover and set in a cool place to pickle for two or three days.
3. When ready to cook, remove the meat from the pickling juices.
4. Cut the pork fat into small strips and fry in a deep iron pan until light brown.
5. Add the venison meat and fry well on both sides until brown, taking care not to burn it.
6. Add the syou sauce and cover tightly.
7. Let simmer for one to two hours as needed.
8. Mix the miso paste with a little cold water, stirring until it thickens.
9. Remove to a platter and garnish with slices of lemon sprinkled with chopped parsley.