Servings
Font
Back
5.0 from 42 votes

Chinese Venison with Cumin and Leeks

This is a very easy recipe you can make with any red meat. Lamb is traditional, and I use venison, but duck or goose would work, as would beef or goat. Try to get skinny leeks if you can find them, as they are more like the leeks the Chinese use. And if you can't find leeks, use onions. This dish doesn't keep well, so make and eat it. Also, if you want to double the recipe, don't double it and stir-fry it all at once: You don't want to overload the wok or pan; if you do, the dish won't cook right. Also use your strongest burner on its highest setting.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 people
Calories: 384 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

MARINADE
  • 1 tablespoon vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon corn, potato or tapioca starch
  • 2 teaspoons sugar
  • 2 teaspoons ground cumin
  • 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 minced garlic 
  • 6 to 8 very thin slices of ginger
  • 2 to 10 small, hot dried chiles, broken up and seeded
  • 2 medium leeks, white and light green parts only, sliced thin
  • 1 teaspoon salt
  • Cilantro for garnish (optional)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

Calories 384kcal (19%) Carbohydrates 9g (3%) Protein 45g (90%) Fat 19g (29%) Saturated Fat 5g (25%) Cholesterol 112mg (37%) Sodium 1171mg (49%) Potassium 675mg (19%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 212IU (4%) Vitamin C 3mg (3%) Calcium 30mg (3%) Iron 7mg (39%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 384

% 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.