Easy to make, lip-smacking teriyaki duck legs, finished on the grill. The trick is to braise the duck or, in this case specklebelly goose legs, until they’re tender, then get them sticky and charred over coals.
Wait, what? Chinese venison with cumin? These are words many people think would never go together in Chinese food, but this, done with lamb, is actually a very traditional northern Chinese dish.
OK, I’ll admit it: I like Sad Panda’s orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here’s my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.
If you like the classic Chinese dish kung pao chicken, you’ll love kung pao venison. This is a pretty authentic Chinese version of the dish, which isn’t as sweet as the typical steam-table Chinese stuff you get at Sad Panda.
Char siu is basically Chinese barbecue, usually done with pork, or in my case, wild boar (it works with bear meat, too). It’s sweet, spicy and so damn good you owe it to yourself to master this recipe.