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Classic
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page 80
SHIKA SHIRO
(Pot-roasted Venison)
Three pounds of venison steak; one cupful of syou sauce; one cupful of vinegar;
two tablespoonfuls of sugar; one quarter pound of fresh pork (fat); one quarter
pound of miso paste; one onion.
Place the meat in an earthenware bowl and cover with one cup of vinegar, two
tablespoonfuls of sugar and the same amount of salt, one tablespoonful of mixed
spices, and one onion, sliced. Cover, and put away to pickle for two or three
days in a cool place. When ready to cook, remove meat from the juices, cut up
the pork in small strips, and fry a light brown in deep iron pan. Add the
venison meat, and fry well on both sides until brown, taking care not to burn
it. Add the syou sauce, cover tight, and let simmer for one hour, or two, if
necessary. Mix the miso paste with a little cold water, and stir it until it
thickens. Remove the platter, and garnish with slices of lemon sprinkled with
chopped parsley.
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