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Red Cooked Venison

Red Cooked Venison Recipe

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Russ Myers


Red cooking is a Chinese method of braising meats with soy sauce.

Recipe by: Hattie's Kitchen


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8 Servings
10 Min
3 Hr
Stove Top


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

How to Make Red Cooked Venison


  • 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.
  • 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.
  • 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.
  • 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.
  • 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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About Red Cooked Venison

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: Chinese

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