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!!