Stir-fried Venison

Name: Stir-fried Venison
Yield: Serves 6 with 3 Other Dishes
Cuisine: Chinese
Ingredients: 10 ml (2 tsp) Shaoxing wine or medium dry sherry; 1.5 ml (¼ tsp) salt; 15 ml (1 tbsp) thick or dark soy sauce; 15 ml (1 tbsp) Cognac or Armagnac; 60 ml (4 tbsp) peanut oil; 7.5 ml (1½ tsp) tapioca or potato flour; 6 stalks coriander and/or Chinese celery, rinsed, leaves broken up and stalky parts cut into 5 cm (2 in) sections; salt to taste; 15 ml (1 tbsp) black peppercorns, pounded in a pestle and mortar; 3 large cloves garlic, peeled and cut diagonally into slivers; 1.5 ml (¼ tsp) sugar; 30 ml (2 tbsp) water; 10–15 ml (2–3 tsp) sesame oil; 550 g (1¼ lb) venison steak (preferably from the haunch), cut into long strips, as in Beef Stroganoff

Preparation info

Serves
6
with 3 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Deer and roebuck have always been in the repertoire of the Chinese cuisine, especially in the colder northern climes. In the West, the venison meat, so well hung and tender, is most suitable to be stir-fried.

Ingredients

550 g (1¼ lb) venison steak (preferably from the haunch), cut into long strips, as in Beef Stroganoff
60 ml

Asia
China
Main course

Method

Marinate the venison. Put the venison in a fairly large bowl. Add the salt, sugar, soy sauce, wine or sherry and the tapioca or potato flour and stir to coat. To make it velvety, add the water, 15 ml (1