Braised Venison with Cordyceps
Blanch and slice the venison, then braise with rehydrated cordyceps. Thicken the sauce, give a final wok toss, and plate.
Ingredients
Cordyceps (soaked in water until soft)
12
Venison (cut into appropriate pieces)
400 g
Refined salt
to taste
MSG
to taste
Light soy sauce
to taste
Star anise
to taste
Five-spice powder
to taste
Stock
to taste
Cooking wine
to taste
Instructions
1
Step 1
Parboil the raw venison until fully cooked, then cut into appropriate pieces.
2
Step 2
Soak the cordyceps in water until soft, place them in a ladle along with the venison, add stock and seasonings, simmer until tender, thicken the sauce with starch, then flip the ladle over to transfer to a serving plate.
