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16 responses to “Venison Stir Fry”

  1. Guy B.

    Hank,

    Thanks for the technique. If there is one style of cooking that I lack skills in, it is Far-East cooking. When eating Chinese food I always assumed that the meat was tender due to a long marinading process and in my attempts to recreate dishes I have eaten at restaurants, my reverse engineering failed miserably, ending with tough or burnt meat. Thanks and will have to give this a try.

    Guy

  2. Tina

    Our time spent in China, as well as a Chinese cooking class by Helen Chen, really puts the starch alone with the meat, as the last item done before going into the pan. Even Helen Chen stated that her book publisher combined the starch with the liquids before adding. We have done it both ways and there is a significant difference by coating the meat with dry starch and then cooking. Our Chinese family does this and the rest time is sufficient to draw moisture from the meat and the starch appears more like glue than anything. It makes a wonderful dish.

    Your blog is awesome. I really enjoy reading!

  3. Vincent Rago

    Velveting works wonders on super lean boar –

    Try a simple two onion pork with lean boar – same marinade to Velvet with maybe some cracked peppercorns – add Shallots, Scallions, and some Garlic, finish with Soy/Sherry/Sugar/Vinegar

    Onions, acidity and game !

  4. Will

    I’ve also used baking powder in the marinade as a tenderizer if I’ve got some tougher cuts or older meat. It imparts a slightly different texture, but it works to tenderize the meat, and since I started using it for “stir fries” I have noticed the same texture to meat cooked in some dishes at my favorite Chinese restaurants in town. From what I’ve read it’s a fairly common technique.

    On a somewhat unrelated note, have you tried dry-frying any game, specifically pheasant (it’s actually deep frying in lots of oil- maybe a bit counter-intuitive)? One of my favorite szechuan dishes is chong king spicy chicken (spelled various ways) but it involves “dry frying” the chicken and then adding all the usual suspects of szechuan dishes, the only veggies being bell peppers and green onions. At some point I’ll try it, I’m just scared that in the process of the longer fry the pheasant will dry out too much.

  5. John Sloan

    Hank,
    I just wanted to take a minute to say that “Your blog/web site is Fantastic!”. I bought your book and it was OK not too inspiring for someone who has been shooting & catching stuff and cooking it for almost 30 years but the blog posts and recipes are Great. Some Buddies turned me on to the Chilindron and I made your venison diane a couple of weeks ago. Awesome. Have printed out the Cumberland sauce recipe and can not wait to try it. Thanks!

  6. Justin

    This looks really good! I’m going to have to see if my friends who hun have any extra meat they would like to donate.

  7. Andrew Bogan

    Hank, now that you’ve taken on various Chinese techniques and recipes, I am hoping you will give Korean cooking a try next. Several famous dishes and very old traditions in Korean cooking are designed for wild game (like samgyeopsal of wild black boar or various Jeju Island preparations of local wild pheasant), but I have yet to find an English language Korean cookbook that has any wild game recipes in it. It’s a shame because Korea is one of the few places where one can still hunt ring-necked pheasants in their native habitat of Northeast Asia.

  8. Andrew Bogan

    Oh, and I should have mentioned, knowing your disdain for wasting any part of wild game, that samgyeopsal literally means “three layer flesh” in Korean and refers to the meat, fat, and skin layers of the pork belly grilled in front of you and eaten wrapped in pickled cabbage leaves with spicy bean paste and garlic. While it is served skin-on throughout Korea, the famous Jeju Island wild black boar variety is even served with some of the black hairs still protruding from the skin to assure authenticity. Including some fur seems like your kind of recipe.

  9. Andrea Mynard

    This looks wonderful. I’m very keen to cook more venison this year – it’s such a healthy meat, there’s plenty of it, it’s as free-range and organic as you can get. Good for us and far better for the environment than eating intensively farmed meat. Surely we should eat more of it.

  10. Cyril

    Hi, I am a white boy cook that has worked with Chinese cooks in hotels and casinos. When we would velvet proteins, we would add egg white to the other ingredients in the marinade/tenderizer for different lengths of time – depending on the protein. And yes, then we would blanch the meat in lower temp oil, then proceed to finish the stir fry in the usual way. I was just wondering why you would leave out the egg white as the enzymes therein produced the tenderizing velvet texture. Great site – this is my first visit. PS I am an old school ACF chef with over forty years in the craft. If you are serious about duck and goose methods and techniques, including pates and fois gras, let me know. Good luck. Cyril

  11. Colleen

    Just want to say that I have used this velveting technique and it was great! I love the Chinese recipes that you have blogged lately, they have inspired me to make a themed dinner all out of game. It was a huge hit for all those guys that usually want to BBQ all their game. The General Tso recipe I made with grouse and it was to die for. Thanks!!

  12. March. Sauteing and Stir Frying. | fadetheprompt

    […] Shaw posted a master recipe for stir fry that involves “velveting” the meat. I think we definitely have a tougher cut of beef in […]

  13. Scott Messenger

    It’s hard to gush over a recipe or in this case a technique, but I love this technique! I’ve made it with venison, beef, chicken, and pork. Venison being in short supply unfortunately, pork is my family’s favorite.

    Recently, I’ve begun to add a bit of water to the leftover marinade, then just at the end of the stir fry, I add the marinade to the pan. As a result of the starch, the marinade thickens quickly. It doesn’t have the high sheen of the typical Asian sauce, but it is quite tasty when the stir fry is served over white rice, and the sauce mingles down into the rice.

    Thanks for the recipe and the technique, Hank! This will continue to be well used in my household!

  14. Pam

    This was amazing! I added sliced mushrooms and used
    Half the cilantro. Very tender n moist venison. Thanks for sharing!

  15. Liz Z

    I made this for dinner tonight. Didn’t have the Chinese wine or sherry so used a shiraz and put the meat in to marinate last night. I had 2 pounds of back strap so doubled the recipe. This stuff is heaven! I could eat it cold even. My husband doesn’t like rice so I didn’t make any and the dish was fine without it.

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