John Myers
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Asian Deer
The perfect asian deer recipe with a picture and simple step-by-step instructions.
Meat + marinade
- 500 g Venison fillet
- 1 bunch Spring onion
- 2 tbsp Soy sauce dark
- 1 tbsp Garlic oil
- 0,5 tsp Curry
- 1 pinch 5-Gewürze-Pulver
Noodle pan
- 100 g Chinese egg noodles
- 100 g Spaghetti
- 200 g Sugar snap
- 200 g Mushrooms brown
- 2 tbsp Soy sauce dark
- 0,5 tsp Curry
- 0,5 tsp 5-Gewürze-Pulver
- 2 tbsp Soybean oil
- Remove the tendons from the venison and cut into strips. Cut the spring onion into fine rings and mix with the remaining ingredients to make a marinade. Let the meat steep in the refrigerator for 2 hours.
- Cook egg noodles or broken spaghetti al dente and set aside. Wash the sugar snap peas and cut in half. Clean the mushrooms and cut them into not too large pieces.
- Briefly sear the meat including the marinade in a large, coated pan in 1 tablespoon of oil so that it is barely done. Takes a maximum of 2 minutes. Take out and deploy.
- In another tablespoon of oil, cook the snow peas with soy sauce and a dash of water for 3-4 minutes, then add the pasta and mushrooms, cook for 2 more minutes and season with curry and 5-spice powder. Add the venison and heat it up briefly.
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