Preheat the oven to low to keep the venison warm later. Peel and grate the ginger and mix with the salt. Smear the mixture over one side of each venison steak and leave to marinate for 10 minutes.
Meanwhile, thinly peel the sweet potatoes and cut lengthways into long, fat chips.
Half fill a deep frying pan or large wok with cooking oil and heat to a temperature of 170°C on a frying thermometer, or until the oil is hot enough to brown a small cube of bread in about 45 seconds (sweet potatoes need to be fried over gentler heat than you would use for ordinary potato chips). Add the sweet potato chips and deep-fry for 12 minutes.
While the chips are cooking, smear another frying pan with a little cooking oil and heat until a faint haze rises from the pan. Add the venison steaks and fry for 2 minutes on each side, then remove from the pan and transfer to the oven to keep warm.
Pour the sake, mirin or sherry, and soy sauce into the pan and stir over the heat until the liquid bubbles, scraping up the pan juices. Return the steaks to the pan and cook for 3 minutes on each side.
Drain the chips. Arrange the venison on warmed plates, pour the sauce over or alongside the steak, and serve with the chips.
NUTRIENTS PER SERVING:
good source of vitamin B group, and iron and zinc.
Bottles of sake and mirin are available from Asian food stores and many supermarkets. If you do not have them to hand, eliminate the soy sauce as well and use commercially bottled teriyaki sauce in this recipe.