Salt-Baked Field Venison

Name: Salt-Baked Field Venison
Ingredients: 1000g Field mouse (cleaned, skinned, with head and claws removed; soaked in water to remove the blood, then drained and chopped into pieces); 50g Xuanwei ham (sliced); 50g Dried mushrooms (rehydrated and shredded); 2g Red dates (pitted); 15g Astragalus root (sliced); 15g Shaoxing Hua Diao wine; 15g Refined salt; 25g Light soy sauce; 5g MSG; 2g White pepper powder

A traditional Cantonese game dish: field rat (地鹿) is chopped into pieces, marinated, and wrapped in a lotus leaf with ham and mushrooms, then buried in hot coarse salt and baked until done. The meat has a firm texture and a sweet flavor.

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Ingredients

Field mouse (cleaned, skinned, with head and claws removed; soaked in water to remove the blood, then drained and chopped into pieces) 1000g

Xuanwei ham (sliced) 50g

Dried mushrooms (rehydrated and shredded) 50g

Red dates (pitted) 2g

Astragalus root (sliced) 15g

Shaoxing Hua Diao wine 15g

Refined salt 15g

Light soy sauce 25g

MSG 5g

White pepper powder 2g

Instructions

Marinating

Clean and skin the field mouse, removing the head and claws. Soak in water to remove the blood, then drain and chop into pieces. Marinate with Shaoxing Hua Diao wine, refined salt, light soy sauce, MSG, and white pepper for about 15 minutes. Then add the Xuanwei ham slices, rehydrated shredded dried mushrooms, pitted red dates, and sliced astragalus root, and mix well. Wrap in a softened lotus leaf.

Salt-Baking

Bury the wrapped field mouse in coarse salt that has been stir-heated until scorching hot, and bake for about 15 minutes. When the salt temperature drops, take the wrapped mouse out, reheat the coarse salt, and bury the wrapped mouse again. When burying it back in, turn the side that was originally at the bottom to face upward, and bake for another 20 minutes until done. When serving, place it directly on a clay pot and unwrap it in front of the guests so the aroma fills the air.