Chinese Venison

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Home Forums Recipes Chinese Venison

This topic contains 0 replies, has 1 voice, and was last updated by jholman Jake Holman 11 years, 3 months ago.

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  • October 21, 2004 at 11:15 pm #494900 Back to Top REPORT
    Jake Holman

    Joined: 11/30/2009
    View My Bows
    I know it sounds weird, but used to make cashew chicken from time to time. We substituted tenderloin for chicken once and I’ll not eat it with chicken again.
    1 lb. venison cut into 1″ cubes
    6 T. Cooking Sherry or Red Wine
    4 T. Soy Sauce
    2 T. Sugar
    Mix ingredients and marinate 3-4 hours. The longer the better. I usually cant eat anything with red wine or cooking sherry in it because it tastes terrible, but this recipe is pretty good.
    Roll meat in egg then flour then deep fry.
    The sauce:
    4 c. Water
    4 Chicken Boullion Cubes
    1 t. Soy Sauce
    salt-pepper to taste
    Bring sauce ingredients to boil add mixture 4 t. corn starch and little bit of water to thcken. (some use oyster sauce to thicken, but I dont think it tastes real well.)
    Serve it with or without sauce and with or without rice.
    You about gotta top it with cashews and green onions though.
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