Chinese Venison with Cumin and Leeks
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 people
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Calories
384 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Venison with Cumin and Leeks
Description
The venison is marinated with soy sauce, oil, sugar, cumin, and ground white pepper combined with starch to tenderize and flavor the meat. Thin slices of venison are separated and marinated for 20 minutes to infuse the seasoning evenly. The cooking involves flash frying small batches of the meat in hot canola oil (375°F to 390°F) to cook the slices only briefly and keep them tender yet cooked through.
Once the venison is flash-fried and drained, excess oil is allowed to cool. The method suggests using a wok or small pot for this process. The dish combines the aromatic leeks, garlic, ginger, and dried chiles which provide heat and a fragrant backdrop matching the cumin’s earthiness. A touch of salt seasons the final stir-fry just before serving. Cilantro is offered as an optional garnish for freshness.
This preparation focuses on bright and bold flavors, tender spicy meat, and the crisp bite of leeks. The marinating and quick frying steps lock in moisture and flavor while avoiding overcooking. This dish pairs well as a potent meat entrée alongside steamed rice or vegetables.
Ingredients
MARINADE
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon corn potato or tapioca starch
- 2 teaspoons sugar
- 2 teaspoons cumin ground
- 1 teaspoon ground white pepper
TO FINISH
- 1 1/4 pound venison backstrap sliced into 1/8-inch pieces
- 2 cups canola oil
- 2 tablespoons garlic minced
- 6 ginger to 8 very thin slices
- 2 to 10 small, hot dried chiles, broken up and seeded
- 2 leek white and light green parts only, sliced thin, medium
- 1 teaspoon salt
- cilantro optional, for garnish
Instructions
- Mix all the ingredients for the marinade in a bowl that will hold all the sliced venison. Using your (very clean) hands, massage the marinade into the slices, making sure they separate from each other and get some of the marinade on every slice. Set the bowl in the fridge for 20 minutes while you chop all the other vegetables.
- Bring the 2 cups of canola oil to 375°F to 390°F in a small pot or wok. Set a colander or coarse mesh sieve over a bowl, and get a Chinese spider strainer or slotted spoon, plus a chopstick or butter knife ready. Put about 1/4 of the venison in the hot oil, and use the chopstick to separate the slices as soon as they hit the oil. Let the meat flash fry for 10 to 15 seconds, then use the strainer to move the meat to the colander to drain. Repeat with the rest of the meat, 1/4 at a time. When all the meat has been flash fried, turn off the heat and let the oil cool a bit. You can pour it into a heatproof container, strain it and use it several times before you need to toss it. If you fried in a wok, leave about 2 to 3 tablespoons of the oil in the wok. If not, put 2 to 3 tablespoons of oil into a large frying pan.
- Heat the oil over high heat until it is almost smoking. Add the garlic, ginger and chiles and stir-fry for 30 seconds. Add the sliced leeks and stir-fry for 1 minute, until they wilt.
- Add the meat back to the wok or pan and stir-fry for another minute, sprinkling the salt over everything as you do this. Turn off the heat and toss in the cilantro,, if you're using it, and serve at once with steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 45g | 90% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 112mg | 37% |
| Sodium | 1171mg | 49% |
| Potassium | 675mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 30mg | 3% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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