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~
