My father and I eat mutton steamed buns and venison meat. We haven't mistreated him, have we?
Today's venison is cooked more exotic. First stir-fry the onions and brown sugar until fragrant, then use red wine pears to cook the venison. Originally, these game games were very compatible with fruit aroma, and sweet spices were also very suitable, such as the cloves and juniper fruits selected today. The venison is first crushed in a pressure cooker, and then mixed with red wine, pears, brown sugar, and onions, leaving a bite of juice for bibimbap or noodles. Eating it not only warms the body in winter, but also tastes delicious. It is a very good choice for cold days.
The following information comes from Baidu:
"Venison is a high-grade game with delicate meat, beautiful taste, more lean meat, and less connective tissue. It can be cooked in a variety of dishes. Venison meat is rich in protein, fat, inorganic salts, sugar and a certain amount of vitamins, and is easy to be digested and absorbed by the human body. Venison is mild in nature and has the effects of replenishing the spleen, replenishing qi, warming the kidney and strengthening yang. Traditional China medicine believes that venison is a pure yang substance and is the first of all meats to replenish kidney qi. Therefore, for newlyweds and the elderly with declining kidney qi, eating venison is a good tonic food, and it also has a good warming effect on those who often have cold hands and feet. Venison meat has the characteristics of high protein, low fat, and very low cholesterol. It contains a variety of active substances and has a good regulatory effect on the human body's blood circulation system and nervous system."
Roasted venison with pear
Recipe Recommendations
- onion one
- broth appropriate amount
- red wine 200 ml
- lemon juice 2 tablespoons
- brown sugar appropriate amount
- clove Half a spoonful
- Cypress chinensis appropriate amount
- geranyl 2 pieces
Steps for Roasted venison with pear
1
Cut the venison into appropriate size pieces. Cut the onions into thin circles.
2
Heat the oil in the pan, and pour the venison meat into it and stir fry until the surface changes color.
3
Add half the onion and stir fry until fragrant.
4
Pour in 100ml of red wine, stir-fry until it evaporates, and add the stock to cover all ingredients. Press up for 30 minutes.
5
The pressed venison, leave the lid on it, collect the juice over medium heat, leaving a little juice.
6
What is this pear called? It should be cooked and a little soft when pinching.
7
Peel and core pears, and cut them into strips. Immediately stir well with 2 tablespoons of lemon juice.
8
Add less oil in the pan, and fry the other half of the onion and brown sugar until fragrant.
9
Pour in the remaining red wine and stir-fry until the alcohol evaporates.
10
Add the stock, add the pears, keep to a slight boil over low heat, and cook for about 10 minutes. Then the fire almost drained the juice.
11
Add the pressed venison meat and stir-fry, leaving the juice dry. Add salt and pepper to taste.
12
Finally, sprinkle with some wolfberry for decoration.