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Venison in the Style of Lamb
|Venison in the Style of Lamb|
1/4 cup corn oil
2 pounds of venison, sliced paper thin
1 teaspoon salt
1/2 teaspoon finely ground black pepper
2 teaspoons finely grated fresh ginger
2 cups dried Chinese black mushrooms, soaked for an hour, stems removed, and finely sliced
1 piece, about a foot, sugar cane, cut into four pieces
1 cup vegetable stock
1 Tablespoon dry sherry
2 cups finely sliced water chestnuts
1. Heat wok or heavy saucepan and add the oil and the venison. Stir for one minute then add salt, pepper, and ginger and stir once or twice before adding mushrooms and the sugar cane. Continue stir-frying for four or five minutes.
2. Pour in stock and bring to the boil, then sprinkle with sherry.
3. Put this into a heat-proof bowl and place on rack in a steamer. Steam for an hour and three-quarters, then add water chestnuts and stir; allowing it to steam another fifteen minutes. The serve.