Real Recipes From Real Home Cooks ®

red cooked venison

Recipe Photo
No Image
review
Private Recipe by
Russ Myers
Necedah, WI

Red cooking is a Chinese method of braising meats with soy sauce. Recipe by: Hattie's Kitchen

yield 8 Servings
prep time 10 Min
cook time 3 Hr
method Stove Top

Ingredients For red cooked venison

  • 6
    dried chinses mushrooms (1 to 1 1/2 inches in diameter)
  • 4 or 5 lb
    venison roast
  • 2
    whole star anises
  • 1
    thumb size knob of ginger, peeled and chopped into large pieces
  • 3 Tbsp
    sugar
  • 1/4 c
    rice wine or dry sherry
  • 2 c
    cold water
  • 2
    scallions, chopped intp 2 inch lengths, including green tops
  • 1/2 c
    soy sauce

How To Make red cooked venison

  • 1
    Soak 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.
  • 2
    Place 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.
  • 3
    Add 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.
  • 4
    The 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.
  • 5
    If a main course, this will serve 8; if part of an appetizer tray or a larger Chinese meal, should serve about 12.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT