Miso-soy Marinated Venison with Japanese Yams

Venison Marinade

• 1 venison loin
• 8 tablespoons miso paste
• 4 tablespoons white soy
• 2 tablespoons sesame oil

Mashed Japanese Yam

• 6 large Japanese yams
• ½ cup milk
• ½ cup cream
• 2 ½ tablespoon butter
• 2 tablespoons salt
• salt and black pepper to taste

Seaweed Butter

• 5 sheets Kombu seaweed, chopped into small pieces
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 ½ teaspoons mirin (Asian condiment similar to sake)
• 1 tablespoon sugar
• ½ cup water
• 1 small knob of ginger
• 2 sticks of butter, chilled

Venison Marinade

1. Mix all ingredients together.
2. Marinate venison loin overnight, covered, in refrigerator.

Mashed Japanese Yam

1. Peel yams and cut into chunks.
2. Place in a large pot and add water (enough to cover the potatoes) and 2 tablespoons of salt.
3. Boil yams in water until they are fork tender (about 10 minutes).
4. Strain off water (reserving 1 cup) and mash the yams.
5. Use a hand mixer to mash the yams, adding in cream, butter, and milk. If the yams are too thick add a little of the reserved cooking water back to the mix to loosen.
6. Season with salt and pepper to taste.

Seaweed Butter

1. Combine all ingredients except butter, and simmer.
2. Let simmer until tender, about 20 min.
3. Strain out the solids, reserve liquid.
4. In a stand mixer paddle the butter until soft with the seaweed solids and ¼ cup of the reserved liquid.

Venison Cooking Instructions and Assembly

1. Remove venison from marinade and portion into steaks.
2. Pre-heat your grill (you may also prepare in a pan).
3. Generously season the venison steak with salt and pepper.
4. Place on grill and cook for 3 minutes, turn and grill on the other side for an additional 3 minutes for medium-rare. (If you prefer your steak more done, increase cooking time on each side.)
5. Remove the venison from the grill and top each stake with a tablespoon of seaweed butter while resting.
6. Serve with Japanese yams.