Venison Recipes

Japanese-Style Venison and Pork Belly Recipe

The great thing about this venison and pork belly recipe is that you can serve it with rice, add it to a bowl of ramen noodles, or use it for onigiri (Japanese rice balls) filling. (Jenny Nguyen-Wheatley photo)
The great thing about this venison and pork belly recipe is that you can serve it with rice, add it to a bowl of ramen noodles, or use it for onigiri (Japanese rice balls) filling. (Jenny Nguyen-Wheatley photo)

Braised pork belly is sweet, salty, and full of umami; it pairs well with venison and hardboiled eggs in this Japanese-inspired recipe

Kakuni is a Japanese dish of braised pork belly that tastes great over rice. To make things more interesting, add hardboiled eggs and pieces of venison to the pot. Choose venison cuts that have a lot of ligaments and silver skin running through them, such as the neck and front shoulders. When slow cooked, that collagen breaks down and imparts an amazing fatty texture to lean venison.

Serves: 6-8
Prep time: 10 minutes
Cook time: 4 hours

Ingredients:

  • 1 pound of pork belly
  • 2 pounds of venison roast (cuts with lots of ligament/sinew/silver skin)
  • 1 leek
  • 3 inches of ginger, thinly sliced
  • 1 tablespoon oil
  • 4 tablespoons sugar
  • ⅓ cup low sodium soy sauce
  • ½ cup of sake
  • ¼ cup of mirin
  • 2 tablespoons of concentrated dashi soup base
  • Water
  • 6 hardboiled eggs
  • Cooked white rice for serving
  • Chopped green onion for garnish

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STARTING SEP 16, 2019
STARTING SEP 16, 2019