Chinese recipes

[Dirts]

VENISON AND ONIONS

1 lb. boneless venison saddle, sliced verythinly into silver dollar- size slices
6 Tbsp black or mushroom soy sauce.  Kikkomin preferred if nothing else.
3 Tbsp cognac or brandy
2 Tbsp dry Sherry
1 Tbsp freshly ground pepper
1 Tbsp cornstarch
2 cups thinly sliced onions
1/4 cup vegetable oil

1.  Combine the venison with the soy sauce, cognac or brandy, sherry, black pepper and cornstarch.  Add the onions and mix well.  Marinate at room temperature for 1/2 hr or in the refrgerator for 1 hour or longer.
2.  Stir the venison and onions.  Heat the oil in a wok until smoking.  Add the venison and onions, and stir-fry until the venison turns brown and the sauce thickens.

STUFFED VENISON ROAST

1 leg of venison, boned and trimmed
1/3 cup black or mushroom soy sauce
1/4 cup dry sherry
1/4 cup gin
2 Tbsp. freshly ground black pepper
3 Tbsp. sugar
8 garlic cloves, crushed and minced
3 Tbsp finely minced fresh ginger

FILLING
2 bunches of scallions, finely minced
1/2 cup pine nuts
1 bunch of cilantro, finely minced
6 garlic cloves, crushed and minced
2 Tbsp finely minced fresh ginger
1 Tbsp freshly ground white pepper
1 Tbsp kosher salt
1/4 cup vegetable oil

1.  The boned venison roast should lay out flat.  Marinate it in the soy sauce, sherry, gin, black pepper, sugar, garlic, and ginger.  Refrigerate for 24 hours more, turning the meat every few hours.
2.  Combine the scallions, pine nuts, cilantro, garlic, ginger, white pepper, salt, and oil. Refrigerate the filling for 30 minutes.
3.  Preheat the oven to 350 degrees.  Take the venison roast from the marinade and drain in a colander for 15 minutes.  Lay it out in an oiled baking pan.
4.  Stir the filling again.  Spread it like peanut butter on bread across the flat top side of the venison roast.  Roll the roast into a cylindrical shape.  Tie the roast in two places with string.
5.  Roast for 1 1/2 hours, basting frequently with the marinade, until tender.  To derve, carve into 1/2 inch thick slices.

RED COOKED RABBIT

1 small rabbit (about one pound), cleaned, disjointed, and chopped in 2 inch pieces
3 Tbsp oil
1/4 cup black or mushroom soy sauce
2 Tbsp. dry sherry
2 Tbsp. brown sugar
1 Tbsp. finely minced fresh ginger
1 stick cinnamon
1 tsp. freshly rated nutmeg
3 star anise
2 Tbsp juniper berries
3 Tbsp sesame oil

1.  Place the rabbit in a colander and rinse throughly under cold water. Drain well.
2.  Heat the oil in a heavy stew pot or Dutch oven over high heat until smoking.  Add the rabbit and pan-fry for 5 minutes, or until evenly browned.
3.  Add the soy sauce, sherry, brown sugar, ginger, cinnamon, nutmeg, star anise, juniper berries, and 1 cup cold water.  Bring the stewing sauce to a boild, then lower the heat to a simmer.  Cover and braise for 20 minutes.  Turn the meat after 10 minutes.
4.  Uncover and turn the meat.  Add the sesame oil.  Continue to braise for an additional 15 minutes, occasionally stirring the rabbit.