Ingredients
Servings
- VENISON ---------------------------------
- 200 g venison osso buco
- green onion
- ginger
- 10 g Sichuan peppercorns
- 10 g bay leaves
- 10 g star anise
- 10 g white cardamom
- 2.5 g salt
- 100 g Huadiao (Shaoxing) wine
- SPICY AND SOUR SAUCE ----------------
- 200 g aged vinegar
- 600 g light soy sauce
- 200 g white sugar
- 15 g Maggi seasoning
- 15 g umami seasoning
- 200 g sesame oil
- minced garlic (adjust to taste)
- chili oil (adjust to taste)
Servings
- VENISON ---------------------------------
- 200 g venison osso buco
- green onion
- ginger
- 10 g Sichuan peppercorns
- 10 g bay leaves
- 10 g star anise
- 10 g white cardamom
- 2.5 g salt
- 100 g Huadiao (Shaoxing) wine
- SPICY AND SOUR SAUCE ----------------
- 200 g aged vinegar
- 600 g light soy sauce
- 200 g white sugar
- 15 g Maggi seasoning
- 15 g umami seasoning
- 200 g sesame oil
- minced garlic (adjust to taste)
- chili oil (adjust to taste)
Venison
Debone the osso buco and rinse it with water (to remove the blood), boil it and set aside.
Add water, a little green onion and ginger, peppercorns, bay leaves, star anise, white cardamom, and Huadiao wine to the pressure cooker. Once the water boils, add a small amount of salt.
After the water boils, add the blanched deer tendon, cover and simmer for 30 minutes until the deer tendon is tender.
Wrap tightly into a roll or press firmly with weights while still hot and chill for eight hours.
Spicy and sour sauce
Mix all ingredients together.
To serve
Slice and plate, drizzle with a suitable amount of Sichuan chutney or Sichuan-style hot and sour sauce.
Here are some tips to help with this recipe
I don’t have a pressure cooker, can I still make this recipe?
If you don’t have a pressure cooker, braising osso buco in a regular pot will take about 2 hours. Monitor the meat frequently.
