A few days ago, I sequestered myself in the kitchen for the whole day (I know…I do that a lot).  This is my usual “go-to” response when I can’t face the ongoing pressures of maintaining the farm and I just want “time-out.”  I had bought about 50lbs of venison and I set about trying to process about 20lbs of it.

So, the first thing I made was Cantonese BBQ Venison which is really Char Sui made from venison rather than the typical pork.  I am not sure what to call it since I do not know the word for venison in Chinese!  So, if there are any Real Chinese people out there…how do you say BBQ Venison?

12lbs of the venison turned into this:

I coloured it with a Central American spice called Recado since I did not have any Chinese food colouring:

Yummy…it turned out really well!! You would have thought you were in a Chinese restaurant in Singapore or Hong Kong!

The other 8lbs of venison became a slow-cook curry with lots of spices (cumin, mustard seeds, tumeric, chilli and lots more):

You will get the Venison Curry Recipe tomorrow.  That was delicious too!!