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Crispy fried venison, spicy/“Asian” style
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<blockquote data-quote="Calvin45" data-source="post: 2489755" data-attributes="member: 109862"><p>Thought I'd share my crispy fried venison I've nailed down - some have said the flavour reminds them of Korean, some have called it general tso's venison, I don't care what you call it and don't know enough about the cuisine of other countries to pretend its what I've made (it does have "Asian" flavours…but that's so vague, Asia's a big place. It'd be like calling Cajun cuisine "North American" and no more specific, but what are ya gonna do, it is what it is <img class="smilie smilie--emoji" loading="lazy" alt="🤣" title="Rolling on the floor laughing :rofl:" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f923.png" data-shortname=":rofl:" /></p><p></p><p>Anyways…I cut the venison into thin strips, toss them in cornstarch, and fry them until they're crispy.</p><p></p><p>While they're cooking I whip up my sauce.</p><p></p><p>Honey</p><p>Kikkoman soy sauce</p><p>Red chilli flakes </p><p>Habanero chilli powder </p><p>Hot sauce (whatever brand you like) </p><p>Ground ginger </p><p>Garlic </p><p>Black pepper </p><p>A generous splash of sesame oil </p><p>Rice vinegar, Just a splash, not generous haha (no measuring, i feel my way through this recipe) </p><p></p><p>Once they're fried I drain the oil, and put them back in the pan with this glaze for a while. They are delicious and spicy.</p></blockquote><p></p>
[QUOTE="Calvin45, post: 2489755, member: 109862"] Thought I’d share my crispy fried venison I’ve nailed down - some have said the flavour reminds them of Korean, some have called it general tso’s venison, I don’t care what you call it and don’t know enough about the cuisine of other countries to pretend its what I’ve made (it does have “Asian” flavours…but that’s so vague, Asia’s a big place. It’d be like calling Cajun cuisine “North American” and no more specific, but what are ya gonna do, it is what it is 🤣 Anyways…I cut the venison into thin strips, toss them in cornstarch, and fry them until they’re crispy. While they’re cooking I whip up my sauce. Honey Kikkoman soy sauce Red chilli flakes Habanero chilli powder Hot sauce (whatever brand you like) Ground ginger Garlic Black pepper A generous splash of sesame oil Rice vinegar, Just a splash, not generous haha (no measuring, i feel my way through this recipe) Once they’re fried I drain the oil, and put them back in the pan with this glaze for a while. They are delicious and spicy. [/QUOTE]
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Crispy fried venison, spicy/“Asian” style
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