I tried the venison hamburger steak and venison meatballs, which have no animal smell, cooked in a factory.
Deer meat is sold in many restaurants and retail stores, but many people have the impression that it has a unique animal smell and that they don't know how to cook it. When I was shown around
Mie Prefecture | Gibier: Mie Gibier
https://www.pref.mie.lg.jp/CHISANM/HP/foodinnovation/85482045277.htm
Mie Gibier Promotion Council
https://miegibier.net/
Sanshoku Co., Ltd.: Manufacture and sale of roast pork, braised pork, roast beef, ham, sausage, bacon, Matsusaka beef, Iga beef, Sakura pork, and Mie gibier
https://www.sanshoku.co.jp/
Mie prefecture certifies deer meat caught within the prefecture that complies with the manual for butchering and processing as 'Mie gibier'. Meat certified as Mie gibier is carefully processed, including draining the blood, and is said to have succeeded in suppressing the animal smell. Sanshoku Co., Ltd. is one of the businesses registered in Mie Prefecture's ' Mie Gibier Food System Registration System ' and manufactures processed foods using Mie gibier. You can check the manufacturing process of Sanshoku Co., Ltd.'s 'Venison Hamburger' in the article below.
I was shown how deer meat is made into hamburger steak at a certified Gibier factory - GIGAZINE
This time, the people from Sanshoku Co., Ltd. cooked the 'venison hamburger' and 'venison meatballs'. The packaging for the 'venison hamburger' looks like this.
They are steamed on a hot plate covered with cooking paper. They are already seasoned, so all you have to do is take them out of the package and bake them.
Once one side is cooked, flip it over.
This is what it looks like when turned over.
Close the lid again and heat thoroughly.
This time, they cut it into small pieces so that it would cook quickly.
If you play the video below, you can hear the sizzling sound of the cooked venison hamburger.
When served on a plate, it looks like this. You can see that it's quite thick.
Juices ooze out from the cut. Venison is low in fat, so pork fat is added to make it juicy.
When you eat it, the rich flavor of the lean meat comes to the forefront. It's soft enough to be cut with chopsticks, but each grain of mince is fine yet has a moderate softness and elasticity that makes it satisfying to chew, so you can enjoy the 'softness that you can easily bite through' and the 'grainy texture that brings out the flavor' with each bite. There is no animal smell, so you wouldn't realize it was game unless you were told. The editorial staff who accompanied us commented, 'The sweetness of the pork fat is familiar to me from the beef and pork mince sold at ordinary supermarkets, so it's easy to eat without any discomfort. There's no animal smell at all, so it completely changes your opinion of venison. It's also good that you can make it just by taking it out of the bag and grilling it.'
We will also have venison meatballs cooked for us.
This time, we will use venison meatballs as an ingredient in a miso-flavored hotpot.
No special cooking is required, just throw it in as one of the ingredients.
Heat it until the ingredients are cooked through and it's done.
I had it served on a plate.
The finished pot looks like this.
In addition to venison, 'venison meatballs' also contain pork fat, lotus root, and yuzu peel.
The venison meatballs have no gamey smell and you can enjoy the firm texture of the venison and the crunchy lotus root. The umami of the venison seeps into the soup, which is a nice touch. This time I put it in a miso-flavored yosenabe, but it can also be paired with a variety of hot pot dishes such as mizutaki and kimchi chige.
The 'Venison Hamburger Steak' and 'Venison Meatballs' can be purchased at gift shops, etc. At Montbell's online shop, in addition to the 'Venison Hamburger Steak' and 'Venison Meatballs,' an assortment set containing 'Seasoned Yakiniku Venison,' 'Seasoned Minced Venison,' 'Salted Koji Venison,' and 'Minced Venison' is sold for 8,640 yen including tax.
Montbell | Online Shop | Mie Gibier Assortment Set with Recipes Supervised by 3 Chefs
https://webshop.montbell.jp/goods/disp.php?product_id=0433605
We also visited the deer meat slaughterhouse, which is the foundation of Mie Gibier, and will be revealing the little-known behind-the-scenes of venison slaughter at a later date. Please look forward to it.
Continued
I got to see up close the legendary trapper's superb technique of dismantling deer meat at breakneck speed - GIGAZINE
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