Red Cooked Venison
Red cooking is a Chinese method of braising meats with soy sauce.
- 6 dried Chinese mushrooms (1 to 1 &1/2 inches in diameter)
- 4 to 5 pounds of venison roast
- 1/2 cup soy sauce
- 2 whole star anises
- Thumb size knob of ginger, peeled and chopped into large-ish pieces
- 3 tablespoons of sugar
- 1/4 cup rice wine or dry sherry
- 2 cups cold water
- 2 scallions, chopped into 2 inch lengths, including green tops
- Soak mushrooms in a small bowl of warm water for 30 minutes. Drain,
discarding the water. Cut away and discard the tough stems of the
mushrooms, leave the cap intact.
- Place the venison roast in a heavy casserole just large enough to
hold it snugly. To blanch the venison, add enough cold water to cover it
by 2 inches and bring the water to a boil. Boil for 5 minutes. Transfer
the venison to a colander and pour hot water over it. Discard the cooking
water, wipe the pot clean, and replace the venison in the pot.
- Add the soy sauce, star anise, ginger, sugar, wine, scallions, and 2
cups of cold water. Bring to a boil and cover the pot. Reduce heat to low
and simmer the meat for about 3 hours. Turn the meat over several times
during the cooking period. When the meat is done, there should be about a
cup of cooking liquid left over. If you have more, cook with pot off lid
to reduce the sauce to one cup.
- The traditional serving method is to place the meat in a deep platter
and pour the sauce over it. Decorate the cooked venison with the
mushrooms. The venison should be soft enough to shred with a fork.
Alternately, you may carve the meat into very thin slices and pour the
sauce over this.
- If a main course, this will serve 8; if part of an appetizer tray or
a larger Chinese meal, should serve about 12.