Everyone knows about "Dream of the Red Chamber". In the 49th time, it is written that Xiangyun eats venison, and everyone roasts venison together, and in order to eat more, they almost fight. In ancient times, venison was a high-grade food that only the nobles and the wealthy enjoyed. Venison is a high-end delicacy. Its meat is tender, delicious, lean and has less connective tissue. It can also make a lot of dishes. Venison is rich in protein, fat, inorganic salts, sugar and a certain amount of vitamins. Let's recommend a few sika deer venison dishes!
1. Braised venison
1. Ingredients: 500 grams of venison, 25 grams of magnolia flakes, coriander, soy sauce, Shaoxing wine, salt, sugar, monosodium glutamate, pepper water, green onion, ginger, bean flour, rapeseed oil, chicken soup, sesame oil.
2. Method: wash and cut the venison into pieces; slice the magnolia; cut into pieces of coriander. Put the vegetable oil in an iron pot. When it's hot, fry the venison in a frying pan until the heat turns red. Add vegetable oil to the pot, sauté with green onion and ginger, add soy sauce, pepper water, salt, cooking wine, sugar, monosodium glutamate, chicken broth, and add venison. After boiling, simmer slowly. When the meat is cooked, bring to a boil over the heat. Thicken the powder, pour sesame oil and sprinkle with coriander segments.
2. Mushroom venison
1. Ingredients: 1000g venison, 12 slices of red dates, soy sauce, ginger slices, peppercorns, salt.
2. Method: Wash the venison with water, blanch the blood in a pot of boiling water, remove the blood stains, and cut into 50 grams. Wash the dates and pit them. After putting the venison into the pot, add an appropriate amount of water, cooking wine, dates, peppercorns, salt, ginger slices, simmer until the venison is eight ripe, add soy sauce pigment, and simmer until cooked.
3. Venison ball soup
1. Ingredients: 150 grams of venison, 50 grams of raw mushrooms, 3 grams of garlic powder, 10 grams of green onion, 25 grams of vegetable oil, 1 3 grams of eggs, 10 grams of flour, 15 grams of bell pepper, 15 grams of carrots, 0.3 grams of pepper, 10 grams of soy sauce, 2 grams of refined salt.
2. Method: Cut the venison into meat sauce. Cut the raw mushrooms and onions in half and the other half into small pieces 2.5 cm long. Cut the carrots into 0.2 cm thick tooth shapes and the bell peppers into 2.5 cm triangles. Add mushroom powder, onion powder, garlic powder, flour, egg water, pepper, sesame powder and fine salt to the venison, mix well to make 1.8 cm diameter balls. Part of the ball is sautéed with plants, and the rest is steamed or boiled. In a small pot of vegetable oil, sauté the bell peppers and shallots, then pour into the soup and continue cooking. Once the soup is cooked, add the carrots and balls, season with soy sauce, and continue cooking. Finally, taste with pepper noodles. Put it in a soup bowl and take it out.
4. Dry-fried venison
1. Ingredients: venison, black pepper, peppercorns, ginger, onion, soy sauce, cumin, garlic, dried chili peppers, salt.
2. Method: Add black pepper, pepper, ginger, green onion, soy sauce and mix well; fry the venison in this way, continue to fry, and finally add cumin, garlic, dried chili pepper segments, salt, and then fry a few times.
5. Stewed chestnuts with venison
1. Ingredients: 11/2 tbsp olive oil, 454g of boneless deer shoulder, cut into 4cm cubes, 2 shallots, sliced, 2 cloves of garlic, mashed, 2 fresh beets, cooked, each slice cut into 6 wedges, 1/2 oranges, juice, peel mill, port wine 120ml, low-fat low-sodium beef broth 300ml, chestnut shell 100g, carrots, Cut into 2.5 cm thick, 1 slice of ginger (about 5 cm), finely chopped, 4 shallots, peeled, cut off the rhizomes, 1 tablespoon of flour, 2 tablespoons of skim milk, a pinch of salt and pepper.
2. Method: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Pour half of the olive oil into a Dutch basin (with a lid that can be put in the oven) and heat. Place the venison at the bottom of the pan and fry for about 5 minutes on each side until both sides turn brown. If the pot is not large enough, divide it twice. Scoop up the venison with a perforated spoon and set aside. Remove the onion and sauté over low heat for 10 minutes until the onion is tender and golden brown. Add the garlic, beets, orange juice and orange peel. Mix well. Put the venison and gravy back in place, add the wine and soup and bring to a boil. Cover and bake for 1 hour and 20 minutes until the venison is tender. Add the chestnuts in the last 15 minutes. At the same time, put the carrots, ginger, and shallots on a baking sheet, pour the remaining oil on top, and turn the vegetables over and spread evenly. Roast the vegetables for 30 minutes, then turn them over and bake for another 30 minutes. Mix the milk and flour into a paste. Take out the Dutch pot and put it on the stove. Turn to high heat, slowly pour in the batter and stir constantly until the gravy is thick. Season with salt and pepper. Serve hot with grilled vegetables.
6. Roast venison
1. Ingredients: 1500g venison, onion, carrot, celery, salt, monosodium glutamate, brandy, pepper, vegetable oil.
2. Method: Remove the impurities in the venison, wash and cut into large pieces and put them into a basin. Remove the onion and carrots and wash and slice. Wash and chop the celery. Place them in a venison bowl. Add salt, MONOS glutamate, brandy, pepper and marinate for 4 hours. Place the marinated venison in a baking dish, add a little water and oil, roast the deer until reddish brown and remove. Put it in the box with a knife and pour the sauce on the baking sheet.