Spicy Skewed Venison

中文菜谱：烤鹿肉串

It is the hunting season again in Michigan.  Recently I received some delicious gift from a friend, venison meat!  A bag of ground venison was made into beautiful chili which I posted it last time.  Today I am sharing my recipe to make spicy skewed venison, another my favorite way to eat venison meat. Super tender and juicy, and super tasty too! O(∩_∩)O~

Ingredients：

1 pound venison
1/2 onion, thinly sliced or chopped
2 tablespoons oyster sauce
1 tablespoon rice cooking wine
2 to 3 tablespoons soy sauce
2 to 3 teaspoons sugar
1 to 2 tablespoons sesame oil
 1 teaspoon corn starch
a pinch of baking soda
1/2 egg white
salt to taste
freshly ground black pepper
oil for pan frying
toasted white sesame seeds
ground cumin
red pepper flakes

Directions：

Cut venison into cubes.  Add to a large bowl along with rice cooking wine, oyster sauce, salt, sugar, soy sauce, sesame oil, corn starch, baking soda, egg white and black pepper.  Mix with a wooden spoon. Cover with plastic wrap and refrigerate overnight. 

Because venison meat is extra lean, I add corn starch, baking soda and egg white to tenderize it.  Baking soda works great.  A pinch will do the work.  Too much of it will ruin the venison flavor.

Skew the seasoned meat with bamboo skewers

Heat a cast iron skillet over medium high heat.  Add oil, and then the skewed venison.  Pan fry until both sides are golden brown.

Sprinkle with toasted white sesame, ground cumin and pepper flakes.

Serve immediately. 

I love serving dishes on sizzling platter with wooden tray which can keep the food hot for a longer time O(∩_∩)O~

Brown Sugar Ginger Tea

中文：红糖姜水

Brown sugar is very popular in Asian countries.  Unlike the brown sugar here in American grocery stores, Asian brown sugar is pressed and then concentrated from sugar cane.  

Ingredients：

2 to 3 pieces of ginger roots
200 g Asian brown sugar

Directions：

There is no need to peel the ginger root.  Clean under running water and pat dry with kitchen paper towel.

Extract ginger juice with Breville juicer  

It is quite efficient.  A few pieces of ginger root yields 2/3 cup juice

Good job, juicer!

Asian brown sugar  is mostly available in Asian grocery stores.  The quickest way to tell if it is authentic is by reading the label.  You don’t want to see molasses in the ingredient list.

Transfer to an air-tight glass and it can be kept in refrigerator for up to a week.

To make brown sugar ginger tea, just add a couple tablespoons to a cup of hot water. 

Try it, you may love it too! O(∩_∩)O~

Dark Chocolate Mousse

中文菜谱：黑巧克力慕斯

Who doesn’t love chocolate and everything that is made with chocolate?  This dark chocolate mousse is our new favorite dessert.

Ingredients：

130 g dark chocolate
1 tablespoon brandy / Kahlua rum & coffee Liqueur
2 to 3 tablespoons sugar (use more if you have a sweet tooth)
2 tablespoons espresso instant coffee
1 teaspoon unflavored gelatin
200 heavy cream
2 tablespoon dark cocoa powder
water to dissolve gelatin


Directions：

In a medium bowl, add chocolate, cocoa powder and instant coffee

Add 80 g heavy cream; whisk and microwave on high for about one minute or one and a half minute until chocolate melts.  The time needed might differ depending on different microwave ovens.

Whisk everything together.  Allow it to cool for a while until it is not hot to touch.

In a small bowl, add water; sprinkle gelatin on top; and then microwave for a few seconds.  Gelatin heats and melts really fast.  Be sure not to overheat it.

In another large bowl, add remaining 120 g heavy cream along with sugar.  With an electronic whisk, beat it into whipped cream.

Combine chocolate sauce, melted gelatin, brandy / Kahlua rum & coffee Liqueur together.  Whisk until the mixture is smooth.

Divide it into small glasses or bowls

I top them with chocolate whipped cream.

Refrigerate for at least 2 hours or longer

A bit caramel sauce and chopped nuts make them even prettier! O(∩_∩)O~

The mousse is very rich and dark chocolate flavor with silky and smooth texture.  We really love it. 

Hot Cocoa

中文菜谱: 热可可

During the freezing cold winter, we could all use a cup of hot cocoa from time to time O(∩_∩)O~

Ingredients：

4 tablespoons unsweetened dark cocoa powder
2 teaspoons instant coffee  (optional)
2 cups of whole milk
1 to 2 teaspoon sugar
chocolate sauce
caramel sauce
mini marshmarrows
chopped nuts

Directions:

Brush the mugs’ edge with syrup or honey, and then coat them with chopped nuts.

Add cocoa powder, instant coffee and sugar in a large cup.

Add the milk to a small pot .  Heat over medium heat until it boils.  Or you can also microwave the milk on for minutes high until it boils.

Gradually pour 1/2 cup hot milk to the cup while whisking.

Add remaining milk.  Whisk  until everything comes together.

Divide the hot cocoa between mugs.

Top with mini marshmarrows.

Broil in a toaster oven  for 3 to 4 minutes or until the marshmarrows are golden brown

Sprinkle with chocolate sauce and caramel sauce.

I would highly recommend to enjoy them fireside with a good book O(∩_∩)O~

Spicy Venison Chili

中文菜谱：鹿肉CHILI

I usually make chili using beef.  It doesn’t occur to me until recently that venison chili is also very awesome too!

 The venison came from one of friend who loves hunting.  She hunts every year and is really good at it.  She sent me one bag of ground venison which I make venison chili with, and another bag of chunky meat which I am planning to grill. 

Ingredients：

1 pound of ground venison
2 to 3 tablespoons vegetable oil
 3 cloves of garlic, peeled and minced
1 large or 2 small size onions, peeled and diced
2 to 3 jalapeño peppers, chopped
3 tablespoons chili powder
1 to 2 tablespoons ground cayenne pepper
1/2 tablespoon ground cumin
1 teaspoon ground coriander
1 can diced tomatoes  / tomato sauce
2 tablespoons tomato paste
1 can cooked kidney beans
2 to 3 cups chicken stock
freshly ground black pepper
salt to taste

Directions:

Heat a cast iron pot over heat.  Add minced garlic, chopped onion and jalapeno peppers.  I use 4 1/4 quarts Le Creuset soup pot which is perfect for stewing.

Sautee until the onion becomes semi-transparent.  Add ground venison.  Continue to sautee for a couple minutes.

I grind chili peppers, cayenne peppers, coriander seeds and cumin seeds together with a coffee/ spice grinder

Add ground spices and black pepper

Mix well with a wooden spoon

Add diced tomato/ tomato sauce and tomato paste. 

I make my own dice tomato which is thicker and more flavorful. 

Add chicken stock and salt.  Cook over high heat until the mixture boils.  Reduce to simmer for about 2 hours.

Stir with a wooden spoon occasionally to prevent burning on the bottom.

Drain cooked kidney beans

Add the beans and continue to simmer for about 20 minutes.

Serve hot immediately. 

That is why I love to cook and serve with Le Creuset cast iron cookware.  Not only it looks good on table but also keep the food hot for a really long time.

These thin naan bread goes really well with hot chili.

Come pull up a seat and have a bowl of hot spicy venison chili! O(∩_∩)O~