red cooked venison
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Red cooking is a Chinese method of braising meats with soy sauce. Recipe by: Hattie's Kitchen
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yield
8 Servings
prep time
10 Min
cook time
3 Hr
method
Stove Top
Ingredients For red cooked venison
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6dried chinses mushrooms (1 to 1 1/2 inches in diameter)
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4 or 5 lbvenison roast
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2whole star anises
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1thumb size knob of ginger, peeled and chopped into large pieces
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3 Tbspsugar
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1/4 crice wine or dry sherry
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2 ccold water
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2scallions, chopped intp 2 inch lengths, including green tops
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1/2 csoy sauce
How To Make red cooked venison
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1Soak mushrooms in a small bowl of warm water for 30 minutes. Drain, discarding the water. Cut away and discard the tough stems of the mushrooms, leave the cap intact.
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2Place the venison roast in a heavy casserole just large enough to hold it snugly. To blanch the venison, add enough cold water to cover it by 2 inches and bring the water to a boil. Boil for 5 minutes. Transfer the venison to a colander and pour hot water over it. Discard the cooking water, wipe the pot clean, and replace the venison in the pot.
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3Add the soy sauce, star anise, ginger, sugar, wine, scallions, and 2 cups of cold water. Bring to a boil and cover the pot. Reduce heat to low and simmer the meat for about 3 hours. Turn the meat over several times during the cooking period. When the meat is done, there should be about a cup of cooking liquid left over. If you have more, cook with pot off lid to reduce the sauce to one cup.
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4The traditional serving method is to place the meat in a deep platter and pour the sauce over it. Decorate the cooked venison with the mushrooms. The venison should be soft enough to shred with a fork. Alternately, you may carve the meat into very thin slices and pour the sauce over this.
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5If a main course, this will serve 8; if part of an appetizer tray or a larger Chinese meal, should serve about 12.
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