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1 pound venison leg meat, sinews removed
2 Tablespoons vegetable oil
2 scallions, each one tied in a knot
2 slices fresh ginger, peeled and pounded
3 cloves fresh garlic, peeled and smashed
1/4 cup dark soy sauce
3 Tablespoons Chinese rice wine
1 Tablespoon brown sugar
1 Tablespoon honey
1 teaspoon ground black pepper
1. Cut venison into one and a half inch cubes.
2. Heat wok or pot, add oil, and brown the venison on all sides, then add scallions, ginger and garlic, and stir-fry for one minute.
3. Add soy sauce and stir-fry one minute then add one cup of water, the rice wine, sugar, honey, and black pepper. Simmer for two hours, stirring every ten minutes until meat is tender and almost no liquid remains. Serve.