Cooking with Venison 野味佳肴 （1）Deer meat (鹿肉三吃) 紅燒鹿肉，京醬鹿肉絲等

1) Civet de Chevreuil with wild mushroom risotto: 紅燒鹿肉配野生磨菇燴飯
This is a popular French dish. I had it in Paris. It was cooked with red wine. Meat was so flavorable and melted in your mouth.
這道菜是很有名的傳統法國菜。我在巴黎吃過。鹿肉用紅酒燉的，味道鮮美，入口既化。


Recipes: 配方（根據Authentic French 稍有改動）
2 lb deer meat （2 磅鹿肉）
4 slices thick cut bacon （4 條厚鹹肉）
1 cup chopped onion （1 杯切碎的洋蔥）
4 potatoes cut into chunks （4隻土豆切大塊）
4 carrots cut into chunks （4 隻胡蘿卜切大塊）
2 cup dry red wine （2 杯紅酒）
1 tsp thyme （1小勺thyme）
1 bay leave （1隻bay leave）
Sea salt and fresh grounded pepper （海鹽和胡椒粉）

See below pictures for cooking directions: 具體做法看下圖
A. Season the deer meat with salt and pepper, thyme, bay leave
B. Pour dry red wine over the meat and keep it in the refrigerator for over night.
C. Other ingredients are: 4 slices thick cut bacon, 4 medium potatoes and carrots. Potatoes and Carrots are from my garden. Cut into big chunks.
A. 鹿肉用海鹽，胡椒粉 thyme, bay leave 淹一會。
B. 倒入2杯紅酒，放入冰箱過夜。
C. 所用的其他配料。土豆和胡蘿卜是我家菜園裏種的。


Step 1. Heat a dutch oven in medium high. Brown bacons. Remove bacons and reserve ~2 tbsp grease in the pan. (See A below)
Step 2. Pat deer meat dry and sear deer meat few at a time, do not crowd the pan. (see B and C below) Set meat aside.
Step 3. Add chopped onion and sautee for 2 minutes. (see D below)
Step 4. Add 2 tbsp flour and sautee for another 1 minute. (See E below)
Step 5. Add red wine marinade in the pan and stir. Return deer meat, bacon in the dutch oven. Add potatoes and carrots. Liquid should cover all meat. If not, add more red wine. (see F below)
第一步：取一隻dutch oven 加熱煎鹹肉，鹹肉煎好後取出待用。（看下麵A圖）
第二步：煎鹿肉，不能太擠，煎好後取出待用。（看下麵B 和 C圖）
第三步：加洋蔥丁炒2分鍾（下麵D圖）
第四步：加2大勺麵粉炒1分鍾（下麵E圖）
第五步：加入紅酒汁，鹿肉，鹹肉放回鍋中。加入土豆和胡籮卜，如果有需要，可再加些紅酒。（下麵F 圖）


Step 6. Cover the dutch oven and bring to boil. Bake in the oven at 325F for 3 hours. See below.
第六步：燒開蓋好蓋子，在325華氏度的烤箱中烤3小時。成品見下圖。



Wild mushroom risotto: 野生磨菇燴飯
Friend of mine gave us some wild Chanterelle mushrooms. They were local and  rich in flavor. It made wonderful risotto.
朋友送了好多野生磨菇，味道純正鮮美。做燴飯太棒了。
1 cup chopped onion （1杯切碎的洋蔥）
1 cup chopped Chanterelles （1杯切碎的磨菇）
2 Tbsp olive oil （2 大勺橄欖油）
1/2 cup milk （半杯牛奶）
2-3 cup water or chicken stock （2－3杯熱水）
1 cup Arborio  rice （1杯 Arborio 米）
1/2 cup grated Parmesan cheese （半杯芝士）
Sea salt and fresh grounded pepper （海鹽和新鮮胡椒粉）

Step 1. Heat a heavy bottom pan in medium high. Add olive oil and sautee onion and mushroom until soft about 3 minutes. Add fresh grounded pepper . (See B)
Step 2. Add rice and cook until it turns color, about 5 minutes. Add water to the pan and cover the rice, stirring frequently. Once the water is absorbed by rice, add more and repeat the process until the rice is close to soft but still a little firm. (see C and D)
Step 3. Add milk cook until the rice is soft and creamy. Stir in parmesan cheese. Serve immediately.
第一步：取一厚底鍋，加熱至中高檔，加入橄欖油炒軟洋蔥丁和蘑菇，大約3分鍾左右，加胡椒粉
第二步：把溫度（火力）調抵擋，加入米炒至變顏色，大約5分鍾左右，加入水蓋過米，不時地攪拌，當水被米吸收後，再加熱水，重複以上兩步驟，直至米非常接近軟但是還沒有全部變軟。（看圖C 和D）
第三步：加入牛奶直到米全部變軟，放入芝士拌勻就好了。


Creamy risotto with full body flavor deer meat which melted in your mouth are the best for weekend dinner.
濃濃奶香的蘑菇燴飯配上鮮美的鹿肉，入口皆化，這樣的周末晚餐再好不過了。


2) Deer meat with Rogatoni and cherry tomato: 鹿肉番茄意大利麵

1 lb deer meat (sliced) （1磅鹿肉切片）
1 cup chopped onion （1杯洋蔥丁）
2 cup cherry tomatoes halved （2杯小西紅柿，切開）
2 Tbsp olive oil （2大勺橄欖油）
1 tsp Italian herbs （1小勺意大利香料）
1/4 cup grated Parmesan cheese （1／4杯Parmesan芝士）
12 oz Rogatoni pasta （12 oz 意大利麵）
Sea salt and pepper （海鹽和胡椒粉）
Step 1. Heat the water and cook the Rogatoni till tender. Drain and set aside.
Step 2. In the meantime, heat a heavy bottom pan to medium high. Sautee deer meat and fresh grounded pepper with olive oil for 2 minute.
Step 3. Add onion and sautee for 2 more minutes. Add halved cherry tomatoes and sautee for 5 minutes or until soft. Add Italian herbs and season with sea salt.
Step 4. Add cooked Rogatoni mix well and sprinkle with grated Parmesan cheese. Serve hot.
This is a 30-minute dinner. Quick, easy and delicious.
第一步：意大利麵煮好瀝幹水待用
第二步：一隻後底鍋加熱至中高熱，加橄欖油炒鹿肉～2分鍾
第三步：加洋蔥丁炒2分鍾，加入小西紅柿炒5分鍾直到炒軟。加意大利香料和海鹽調味
第四步：加入意大利麵混合均勻，撒上Parmesan芝士就好了。
這是一道30分鍾晚餐，即快，又容易，又美味。


3) Deer meat with Peking sauce: 京醬鹿肉絲
Recipe:
1.5 lb deer meat shredded
2 cup shredded green onion (lined on the bottom of the plate)
1 Tbsp Chinese rice wine (or dry red wine)
1/4 tsp Chinese five spices
1 Tbsp dark soy sauce
1/4 cup Hoisen sauce
2 Tbsp soybean oil
1 tsp shredded ginger
2 Tbsp water
2 tsp corn starch
Salt to taste

Step 1. Mix shredded deer meat, rice wine, pinch of salt, and corn starch for 10 minutes.
Step 2. In a wok (or heavy bottom pan), heat oil and stir fry ginger and 1 Tbsp green onion.
Step 3. Add deer meat and five spices stir fry for 3 to 5 minutes.
Step 4. Add dark soy sauce, water and Hoisen sauce.
Step 5. Season with salt if needed. Transfer the deer meat into a prepared plate which has lined with green onion. Garnish with few shredded green onion on the top. Serve hot with white rice.
This is traditional Chinese Northern Cuisine with a little twist of deer meat. It is so tasty with right amount of sweetness. Everyone loves it.
鹿肉切絲，加鹽，酒，生粉醃10分鍾，蔥絲鋪在準備好的盤子裏，薑蔥爆鍋後加入鹿肉，五香粉，炒3－5分鍾，再加入醬油，2大勺水，海鮮醬，加鹽調味，出鍋。京醬肉絲是北方的傳統菜，京醬鹿肉絲保留了京醬肉絲的傳統味道，人人喜愛。


Stir fry beet green:清炒甜菜葉
This dish doesn't have any deer meat. I just want to show what it is since it show half in above picture.
Sautee beet green with 2 Tbsp olive oil for 3 to 5 minutes. Add 1 tsp vinegar. Season with sea salt and fresh grounded pepper.  Serve hot with white rice.
這道菜是 純素菜。給大家看是因為上麵圖中隻 show 一點點。。。。甜菜葉洗淨，切段，橄欖油中炒3－5分鍾，加1小勺醋，鹽和胡椒粉調味，出鍋。配白飯很好。


先到這裏吧，下次再寫 Elk 的菜。謝謝收看！

[OregonRain]

回複中國風箏的評論:
Hi CK, thanks for you kindly comments, as always! It is hard to describe how the deer meat taste like. I don't have words for it. Sorry! But what I can tell you is that it is delicious. :-)
The beet green is the same family with Swiss chard. Since Swiss chard doesn't have root, it is more crisp and juicy in the stem and less tart taste. I like them both. I would say I like to cook them with butter than with olive oil.

[中國風箏]

Looks tasty! I make similar dishes regularly, too, of course, with other meat, instead of your fancy deer meat, though.

Just wonder how fresh deer meat tastes like. I have had a lot of deer sausage in German, but never fresh meat, unfortunately.

Just learned here that the beet green is actually edible! It looks similar to Swiss chard in the picture. How about the taste?

BTW, I like the blue serving plates very much.