Braised Venison, Court Style
Venison brisket braised with ginkgo nuts and red dates until tender and mellow; savory with a subtle sweetness.
Ingredients
venison brisket (cut into small pieces and blanched)
to taste
ginkgo nuts
to taste
red dates (jujubes)
to taste
fine salt
to taste
cooking wine
to taste
soy sauce
to taste
sugar
to taste
superior stock
to taste
baby bok choy (simmered in clear broth)
to taste
Instructions
1
Step 1
Cut the venison brisket into small pieces and blanch them.
2
Step 2
Combine the venison with ginkgo nuts, red dates, fine salt, cooking wine, soy sauce, sugar, and superior stock. Braise until well-flavored, then plate.
3
Step 3
Simmer the baby bok choy in clear broth and arrange it around the edge of the plate to finish.
