Stir-Fried Venison


Preparation info

  • Serves


    • Difficulty


Appears in

China: A Cookbook


By Terry Tan

Published 2020

  • About

Game meats are not commonly cooked outside northern and western China, as they are not widely available (apart from in places such as Yunnan, where deer are plentiful, and Hong Kong, where a sophisticated clientele expect restaurants to source exotic ingredients). In Hebei, venison is served as an occasional treat.


  • 350 g/12 oz venison
  • 5 ml/1 ts


  1. Slice the venison thinly and mix with the bicarbonate of soda and wine or sherry. Set aside for at least 3 hours, or preferably overnight.
  2. Heat the oil in a wok, add the garlic and stir-fry for 2 minutes. Add the venison and stir-fry over a high heat for 2 minutes, then add the soy sauce, oyster sauce and pepper. Stir-fry for 1 minute more Add the mushrooms to