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Gold and Silver Venison I

Unusual Ingredients

Gold and Silver Venison I
2 pounds venison, cut into four pieces
1 teaspoon Chinese rice wine
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon minced onion
1 knob fresh ginger, peeled cut into six pieces and each piece crushed with the side of a cleaver
1 teaspoon chicken fat
2 eggs, separated
1 teaspoon cornstarch
1 teaspoon wheat flour
2 cups peanut oil
1. Put the venison into enough water to cover it and simmer for one hour. Remove and cut each piece into six to eight smaller pieces.
2. In a heat-proof bowl, mix the meat with the rice wine, salt, onion and ginger pieces and the chicken fat, and put the bowl into a steamer over rapidly boiling water and steam until the meat is very tender (about an hour, depending upon the age of the deer).
3. Remove the meat and cut into thin slices and put half of the meat in one bowl, half in another.
4. Divide the cornstarch and wheat flour and put half into each of the bowls, and mix well with the meat.
5. Beat the egg white and the yolks separately, and pour one over one bowl of meat, the other over the other bowl, and stir both of them well.
6. Heat the oil. Drain the meat and fry the one mixed with the yolks first. When crisp drain on paper towels and set the meat on half the platter. Drain then fry the meat mixed with the egg whites, and when crisp drain this on paper towels and put the pieces on the other half of the platter.
7. Mix any remaining yolk and egg batter, and pour into a hot wok or fry pan. Fry this egg-batter on both sides as one would an omelet. When set, remove from the pan and cut it into slivers. Put these pieces put on top of both sides of the venison, as decor, and serve.

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