Main ingredients: 1500g venison, a little onion, carrot and celery.

Seasoning: salt, monosodium glutamate, brandy, pepper, vegetable oil.

Preparation method:

1. Remove the stray tendons from the venison, clean it and cut it into large pieces and put it into a basin. Wash the onion and carrot separately, wash and cut into thin slices. Wash the celery and cut it into pieces. Place them in a venison bowl. Add salt, MSG, brandy, pepper and marinate for 4 hours.

2. Place the marinated venison in a roasting pan with a little water and oil, then roast on the oven until the venison turns reddish brown and remove it. Replace the knife on the box and pour the juices into the roasting pan.

2. Stewed venison with red dates

Main ingredients: 1,000g venison, 12 red dates.

Seasoning: soy sauce, ginger, pepper, refined salt.

Preparation method:

1. Wash the venison with clean water, put the venison in a pot of cold water, boil the blood water, take out the venison and wash it, cut it into small pieces of about 50 grams. Wash the red dates and remove the pits.

2. Put the venison into the pot, pour in water, cooking wine, red dates, pepper, salt and ginger slices, stew the venison until eight mature, add soy sauce for coloring, cook over low heat until cooked.

3. Walnut venison soup

Main ingredient: 250 grams of venison, walnuts 30 grams.

Seasoning: refined salt.

Preparation method:

1. Wash and cut the venison into thin slices. Walnuts remove the skin membrane.

2. Pour the appropriate amount of water into a pot, bring it to a boil, add the venison and walnut meat, and cook the venison. Season with salt and serve.

4. Fried venison

Main ingredients: 250 grams of venison, 50 grams of mushrooms.

Seasoning, cooking wine, refined salt, monosodium glutamate, pepper water, soy sauce, green onion, ginger, vegetable oil.

Preparation method:

1. Clean venison and cut it into thin slices. Immerse mushrooms in warm water to remove impurities, wash and cut them into thin slices.

2. Heat a frying pan, add onion and ginger until fragrant, add venison and saute again, add pepper water, soy sauce and saute again, add salt and appropriate amount of water and saute until the meat is cooked, add mushrooms and saute until tasty, add monosodium glutamate (MSG), roll it out evenly from the pan and place it on a plate.

5. Braised venison

Main ingredient: 500 grams of venison, 25 grams of slices of hydrated yucca, parsley.

Seasoning: soy sauce, shaoxing wine, refined salt, sugar, monosodium glutamate, pepper water, green onions, ginger, water bean powder, vegetable oil, chicken broth, sesame oil.

Method of production:

1. Wash and cut the venison into small pieces; cut the yucca into thin slices; cut the cilantro into segments

2. Put the vegetable oil into an iron pot. When it is high temperature, put the venison into the pot and fry it until it is flaming red.

3. Put the vegetable oil into the wok, fry the wok with onion and ginger, add soy sauce, pepper water, refined salt, cooking wine, sugar, monosodium glutamate (MSG), chicken broth, add venison, bring to a boil, cook over low heat until the meat cooks when it is rotten, transfer to a high heat to boil, make the powder thickened, drizzle with sesame oil, and sprinkle with cilantro to serve.

6. venison dumplings:

Method: chopped venison, add chopped green onions, a little water, oil and all kinds of seasoning mix. Then make dumplings. You can make fried dumplings, steamed dumplings, dumplings according to your personal preference, and fried dumplings are also delicious.

When I eat dumplings, I use garlic vinegar. I took a bite of the garlic and it was really flavorful.