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Chinese Venison | Charles Marshall

This recipe is recommended by American friends - they have a deer-hunting ranch in Pennsylvania:

Chinese Venison

2-3 lbs Venison (I use steaks or roast thinly sliced)
6 Tbs soy sauce
3 Tbs oyster sauce
2-3 garlic cloves chopped
1 inch ginger peeled & chopped
Put in bowl & let marinate several hours

2 large onions sliced
2 cloves garlic chopped
1 inch ginger peeled & chopped
Saute in oil until onions brown
Add marinated meat & stir until meat is browning, then add sliced mushrooms, snow peas, carrots or any other combination of vegetables you'd like. Slice them thin so they soften quickly. Take 6-8 dried shitake mushrooms, pour boiling hot water over them just to cover. Let sit 15-30 min. until tender.
Drain reserving the stock.
Slice mushrooms & add to meat
Take mushroom stock, add 1/4 cup beef stock & 1 tbs. cornstarch, blend well & add to meat
Stir until sauce thickens
Ladle over rice or noodles & enjoy!


West Garleton Steading
Haddington
East Lothian