It is a good idea to make a large amount of this so that you always have it on hand for stir-fried vegetables and noodle dishes.

Take a:

12lbs of venison.

and cut the meat, with the grain, into long strips about 2 inches square.

Marinate the meat with the following ingredients for 4 hours.

1 cup of brown sugar

1/3 cup hoisin sauce

2 tbsp oyster sauce

1/3 cup soya sauce

1/3 cup mead (or rice wine)

1/2 tsp salt

1 tsp chinese five-spice powder

3 star anise, crushed.

1/2 cup Recado Powder (Central American condiment made mostly from annatto).  You can use 1/2 tsp of saltpeter instead if you can find it.

Place in a roasting pan and bake at 375F (175C) for 45 minutes. Turn over meat every 15 minutes so that is stays continuously moist through-out.

At this stage, if you like the meat moist, juicy and succulent, it can be taken out of the oven and eaten (stored in refrigerator/freezer) as it is.  To get a drier, firmer and texture with a stronger taste, you can place in the oven, on a rack, at 150F for another 4 hours.

Both results are absolutely delicious and taste much like your typical char sui…but even better!!

This is what it looks like sliced:

Now you can add it to vegetables, noodles, rice or anything that takes your fancy!!