venison

Introduction

Deer meat is a high-quality game with tender meat, delicious taste, more lean meat and less connective tissue, which can be used to cook a variety of dishes. Deer meat contains rich protein, fat, inorganic salts, sugar and a certain amount of vitamins, and is easily digested and absorbed by the human body.

Nutritional value of venison

Deer meat is a very good tonic food. The nutritional value of venison is that it contains rich protein. Deer meat has the effect of nourishing the kidney and replenishing essence, and can treat insufficient qi and blood, postpartum lack of milk, and kidney deficiency and yang deficiency. The methods of cooking venison include venison porridge, braised venison, home-fried venison, sauced venison, venison soup with chicken gizzard lining, venison stewed with salvia miltiorrhiza, venison stewed with Eucommia ulmoides, venison and walnut soup, venison stewed with yam, venison stewed with ginseng and lotus seeds, venison soup with angelica dahurica, stir-fried venison with scallions, venison soup with Eclipta prostrata and mulberry, venison braised with cordyceps, venison soup with Astragalus and red dates, venison soup with Asarum and Gastrodia elata, and venison soup with Polygonum multiflorum and Achyranthes bidentata.

The efficacy and function of venison

Deer meat contains relatively rich protein, fat, inorganic salts, sugar and a certain amount of vitamins, and is easily digested and absorbed by the human body; deer meat can have the effects of qi and blood, replenishing deficiency and thinness, and replenishing kidney and essence. Deer meat is used for weakness and thinness, insufficient qi and blood, fatigue, or lack of milk after childbirth; kidney deficiency and yang decline, insufficient kidney essence, soreness of waist and spine, fear of cold and cold limbs, impotence and lack of essence; deer meat has the characteristics of high protein, low fat, and very low cholesterol. It contains a variety of active substances and has a good regulating effect on the human body's blood circulation system and nervous system. According to traditional Chinese medicine, deer meat is a pure yang thing, and its function of replenishing kidney qi is the first among all meats. Therefore, for newlyweds and elderly people with declining kidney qi, eating deer meat is a good tonic food, and it also has a good warming effect on those who often have cold hands and feet. However, it is not suitable for people with yin deficiency and yang hyperactivity or heat, and it is not suitable for hot seasons.

Side effects and contraindications of venison

Dietary taboos
Deer meat should not be eaten with pheasant, fish, shrimp, and cattail. Cancer patients should not eat them with fish and shrimp.
Venison and catfish should not be eaten together. Tao Hongjing said: "Catfish should not be eaten with venison, as it will cause the muscles and nails to shrink." Catfish is rich in enzymes and other biologically active substances, while certain enzymes and hormones in venison are prone to adverse biochemical reactions with them, which is not good for health and may even affect the peripheral nervous system, causing muscle and nail shrinkage. [2]
Deer meat and abalone cannot be eaten together: "Derrick meat cannot be eaten together with abalone" is recorded in "Yinshi Zhengyao". Abalone is sweet and mild in nature, non-toxic, and has the effect of appetizing and urinating. "Compendium of Materia Medica" records: "Deer meat cannot be eaten together with pheasant meat, cattail, abalone, and shrimp, as it will cause ulcers." From the perspective of food and medicine, it is not contradictory to deer meat. However, from the perspective of food biochemistry, deer meat should not be eaten together with abalone.
Deer meat and pheasant cannot be eaten together. Su Song said: "It can cause chronic diseases. Do not eat pheasant and wild boar meat together. It will cause leprosy." Pheasant meat is sour and slightly cold. "Daily Materia Medica" records: "Pheasants are mild in nature, slightly poisonous, beneficial in autumn and winter, poisonous in spring and summer, and people with dysentery should not eat them." Li Shizhen said: "It is not edible in spring and summer because it eats insects and mosquitoes, which are poisonous." Deer meat is sweet and warm to nourish yang, and its food and medicinal properties are incompatible with pheasant. In addition, eating the two together will produce certain biochemical reactions, which is not good for health.
Deer meat and cattail should not be eaten together. "Golden Chamber Essentials" records: "Deer meat should not be mixed with cattail to make soup, eating it will cause bad sores." Cattail, also known as cattail, grows in ponds and marshes. It sprouts and grows in spring. Its stems are white and tender and can be eaten. It can be made into soup or steamed. It tastes very delicious. Cattail is cold in nature and sweet in taste. It has the effects of removing dryness and heat, promoting urination, and stopping thirst. It can treat oral erosion. It is a cool thing; deer meat is sweet and warm. From the perspective of food and medicine, the nature, taste and efficacy of the two are different, and it is generally not suitable to be eaten together.

How to make venison delicious

How to cook venison:
Deer meat porridge Effects: replenishes kidney essence, strengthens tendons and bones. Suitable for spermatorrhea, impotence, kidney deficiency and low back pain.
Ingredients: 500 grams of venison, 100 grams of polished rice; Seasoning: 2 grams of salt as appropriate.
Preparation method: First wash the venison, slice it, put it into the pot together with the clean glutinous rice, add 1000 ml of water, bring to a boil over high heat first, then simmer over low heat until it becomes a thin porridge, and add a little salt to taste.
Braised venison Ingredients: 2 tablespoons vegetable oil, 900 grams venison, 3 onions, diced, 2 cloves of garlic, crushed, 1 tablespoon Worcestershire sauce, 1 bay leaf, 1 tablespoon chopped fresh thyme, 1 tablespoon salt, 750 ml water, 7 small potatoes, peeled and cut into quarters, 1-2 parsnips, peeled and diced, 2 tablespoons flour, 4 tablespoons water. Instructions:
1. Heat the oil, add the venison and sauté the meat, then add onion, minced garlic, Worcestershire sauce, bay leaves, thyme, salt and 750 ml of water.
2. Cover and steam for 1 to 1.5 hours, or until the meat is tender.
3. Add potatoes and parsnips and cook until soft
Home-cooked Stir-fried Venison Ingredients: venison, fresh pepper, onion, ginger, salt, MSG, sugar, cooking wine, soy sauce, water starch, cooking oil.
practice:
1. Wash the venison, slice it and starch it.
2. Wash the fresh peppers and cut them into small dices for later use.
3. Chop the green onion and ginger and set aside.
4. Heat oil in a pan, add onion and ginger when it is 50% hot and stir-fry until fragrant.
5. Add the venison and stir-fry until cooked, then add cooking wine and soy sauce.
6. Add fresh chili peppers, stir well, then add salt, MSG and sugar to season.
7. Add water and starch to thicken.
Marinated venison Ingredients: 500g venison, 1000g old sauce, 5g oyster sauce, 5g spicy soy sauce, 3g flavor, 3g cooking wine, 3g salt, 3g white pepper, 10g sugar, 10g each of scallion, ginger and garlic, 5g sesame oil.
practice:
1. Wash the venison, cut it into two pieces, blanch it and cool it down.
2. Put the sauce pot on fire, add the old sauce soup, oyster sauce, spicy soy sauce, MSG, cooking wine, salt, white pepper, and sugar. Put the venison in and bring to a boil, then switch to low heat and cook until cooked through, turn off the heat, soak in the original soup for half an hour, remove from the heat and let cool, apply sesame oil, and cut into thin slices and place on a plate when eating.
Stir-fried venison with green onions Ingredients: appropriate amount of sika deer meat, 3 green onions, 1 red carrot, half an egg white, appropriate amount of salad oil, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, a little light soy sauce, a little starch, appropriate amount of white sugar, a little pepper powder, a little sesame oil. Instructions:
1. Slice the venison and mix well with salt, egg white, cooking wine and cornstarch;
2. Cut the green onion into oblique sections, mince the ginger and garlic, and cut the carrot into diamond-shaped slices;
3. Heat the pan and add oil. When the oil is 30% hot, add the venison and stir-fry until half cooked. Add chopped ginger, scallion, garlic, soy sauce, sugar, cooking wine, etc., stir-fry evenly and serve.
4. Put carrots in the pot and stir-fry until they change color. Add chopped ginger, onion and garlic and stir-fry until fragrant. Add scallion segments and venison and stir-fry. Add soy sauce, pepper and salt and stir-fry for a few times. Add sesame oil and stir-fry evenly.
Efficacy: Deer meat is mild in nature and has the magical effects of nourishing the spleen and replenishing qi, warming the kidneys and strengthening yang, nourishing blood and improving the appearance.
Chicken gizzard lining and deer meat soup Effects: warms the middle and kidneys, treats chills and cold limbs, diarrhea with fishy and undigested food, diarrhea, fatigue, spleen and kidney deficiency, dispels cold and stops diarrhea.
Ingredients: 120g venison, 10g dried ginger, 10g chicken gizzard lining, 4 red dates.
Method: Wash and cut the venison into pieces, put it into the pot and fry until dry, then take it out for later use; remove the core of the red dates. Put all the ingredients into the pot, add appropriate amount of water, boil over high heat, then simmer for 1-2 hours over low heat, and season.
Eclipta prostrata, mulberry and venison soup Effects: nourishes the liver and kidneys, calms the mind and soothes the spirit.
Ingredients: 200 grams of venison, 6 grams of yam, 6 grams of Houttuynia cordata, and 2 pounds of ginger.
practice:
1. Wash the venison and cut into medium pieces. Soak the Eclipta prostrata and mulberries and wash them.
2. Put all the ingredients into the stewing pot, add appropriate amount of water, cover the stewing pot, and stew it under water.
3. Stew over high heat for 30 minutes, then over medium heat for 50 minutes, and finally over low heat for 90 minutes.
4. After stewing, remove the residue and add appropriate amount of oil, salt and MSG to season.
Braised venison with cordyceps Ingredients: 12 cordyceps, 400g venison, appropriate amounts of refined salt, MSG, soy sauce, aniseed, five-spice powder, broth, and cooking wine.
Method: Blanch the raw venison in water and cut it into pieces. Soak the cordyceps in water until soft, put it in a spoon, then put the venison in, add the broth and seasonings, cook until cooked, thicken with starch, turn the spoon over and serve.
Salvia miltiorrhiza stewed with venison Effects: Salvia miltiorrhiza, Codonopsis pilosula, and Adenophora scabra have the effect of strengthening the heart, nourishing blood and promoting qi, and are beneficial to human health; venison can nourish the spleen and stomach, strengthen yang and benefit essence, and has certain effects on emaciation due to consumptive tuberculosis and postpartum milklessness.
Ingredients: Raw materials: 20g Salvia miltiorrhiza, 15g Codonopsis pilosula, 10g Adenophora pilosula, 250g venison, 10g ginger, 700g venison bone soup. Seasoning: 5g salt, 3g chicken essence, 1g sugar, 1g pepper.
practice:
1. Soak the dried salvia miltiorrhiza, codonopsis pilosula and adenophora in warm water, slice the ginger and set aside, slice the venison and blanch it in water.
2. Put a clean pot on fire, add deer bone soup, deer meat, ginger slices, and three ginsengs, bring to a boil over high heat, then simmer over low heat for 35 minutes and season.
Tip: The soup nourishes the heart and stomach, but pregnant women should not consume it.
Deer meat stewed with Eucommia ulmoides Effects: Used for kidney deficiency and low back pain.
Ingredients: 25g venison, 15g Eucommia ulmoides, 3 cups broth, 1 teaspoon salt, 1 tablespoon scallion and ginger juice. Method:
1. Cut the venison into pieces and clean.
2. Blanch the venison and remove the foam.
3. Put 3 cups of broth, venison, Eucommia ulmoides, and onion and ginger juice into the pot.
4. After the pot boils, remove the foam and simmer over low heat until cooked. Add salt to taste.
1. Deer meat is warm in nature and should not be eaten in summer. People with yin deficiency and excessive fire should use it with caution.
2. It should not be eaten with crucian carp and wild rice stem, as it may cause allergies.
Deer meat and walnut soup Effects: tonifies kidney and strengthens yang. Suitable for kidney yang deficiency syndrome. Symptoms include chills, cold limbs, sore waist and knees, frequent urination, impotence, spermatorrhea, etc. Can be seen in chronic prostatitis, prostate hypertrophy, neurasthenia, and weak body in the elderly.
Ingredients: appropriate amounts of venison and walnut meat.
Method: Wash and cut the venison into pieces, cut the walnut meat into small pieces, put them into a pot, add water and cook until done, add salt and MSG. Serve with the meal, eat the meat and drink the soup.
Stewed venison with yam Ingredients: 100g yam, 350g venison, 50g rapeseed bile.
Seasoning: 10 grams of ginger, 700 grams of clear soup, 5 grams of salt, 3 grams of chicken essence, 2 grams of sugar, and 1 gram of pepper.
practice:
1. Cut the yam into thick slices and blanch them, slice the venison and blanch them, wash the rapeseed bile, and slice the ginger for later use.
2. Put a clean pot on fire, add clear soup, yam, venison, ginger slices, bring to a boil over high heat, then simmer over low heat for 30 minutes, add the vegetable gallbladder and simmer for another 5 minutes before seasoning.
Ginseng, lotus seeds and venison stew Effects: replenishes qi and warms the stomach, dispels wind, treats consumptive disease, emaciation, postpartum milk loss, wind damage, stomach cold, spermatorrhea, impotence, and menopausal syndrome.
Ingredients: 20 grams of ginseng, 8 dates, 10 grams of cooking wine, 3 grams of MSG, 10 grams of green onions, 3000 ml of broth, 50 grams of lotus seeds, 500 grams of venison, 5 grams of salt, 5 grams of ginger, and 3 grams of pepper.
practice:
1. Remove the ginseng root, soak it thoroughly, and cut it into thin slices; soak the lotus seeds in clean water for 24 hours, remove the core and drain the water; wash the jujube and remove the core; wash the venison and cut it into small pieces; pound the ginger and cut the green onion into sections.
2. Put ginseng, jujube, lotus seeds, venison, cooking wine, salt, MSG, ginger, onion, pepper and broth into a pot, bring to a boil over high heat, then simmer over low heat until the venison is cooked.
Beiqi Red Dates and Deer Meat Soup Effects: replenish vital energy, benefit qi and blood, and strengthen the body. Suitable for people with weak body, qi and blood deficiency, insufficient qi, lack of energy, lack of energy, weight loss, fear of cold, cold hands and feet, as a food therapy. It is not suitable for people with dry body, cold fever, and unhealed cough.
Ingredients: 50 grams of Astragalus membranaceus, 10 red dates, 400 grams of frozen venison, and 4 slices of ginger.
practice:
1. After the quick-frozen venison is thawed, put it into boiling water and boil it for a while, then pick it up, wash it with frozen water, cut it into pieces and set aside.
2. Wash the Astragalus, red dates and ginger separately with clean water. Slice the Astragalus: remove the core of the red dates; scrape the ginger skin and cut into 4 slices for later use.
3. Add appropriate amount of water into the clay pot, boil it over high heat first, then add all the above ingredients, wait for the water to boil again, switch to medium heat and continue to boil for about 3 hours, season with fine salt, and it is ready to drink with meals.
Asarum, Gastrodia and Deer Meat Soup Effects: Asarum is pungent and warm in nature, and it enters the kidney meridian. It is good at relieving pain and opening the orifices. It has a good analgesic effect on Shaoyin (kidney cold or kidney deficiency) headaches; Gastrodia is sweet and flat in nature, and can extinguish wind and stop spasms, which helps Asarum relieve pain; Rehmannia is sweet and slightly warm in nature, and can nourish the kidney and yin, replenish essence and fill the marrow. When used together with Asarum, it has the effect of taking care of both the symptoms and the root cause; Deer meat is sweet and warm in nature, and is good at tonifying the kidney and replenishing essence. When the kidney essence is sufficient and the brain is nourished, the headache can be cured; Ginger helps Gastrodia dispel wind and can also be used for seasoning.
Ingredients: 120g venison, 3g asarum, 24g gastrodia elata, 30g rehmannia glutinosa, 6g amomum, and a little ginger.
practice:
1. Wash the venison and cut into pieces; wash and crush the Amomum villosum; wash the Gastrodia elata, Rehmannia glutinosa, and ginger.
2. Put all the ingredients (except Amomum villosum) into the pot, add appropriate amount of water, simmer for 2 hours, add Amomum villosum, simmer for another half an hour, and season. Drink as you like.
Guishen Deer Meat Soup Effects: replenishes blood and qi, replenishes essence and nourishes the kidney. Suitable for sallow complexion, sore waist and knees, impotence and premature ejaculation.
Ingredients: 250 grams of venison, 5 grams each of ginseng, astragalus, Euryale ferox, and wolfberry, 3 grams each of angelica, atractylodes, poria, rehmannia root, Cistanche deserticola, white peony root, Alpinia oxyphylla, Curculigo orchioides, Ziziphus jujuba seed, Chinese yam, Polygala tenuifolia, Achyranthes bidentata, and epimedium, and appropriate amounts of ginger, onion, pepper, and salt.
practice:
1. Wash all the medicinal materials and put them into a gauze bag for later use.
2. Wash the ginger and green onion, slice the ginger and cut the green onion into sections.
3. Wash the venison, cut into pieces, and blanch it for later use.
4. Put the gauze bag of medicinal materials, venison, ginger slices and scallions into the pot, add appropriate amount of water, boil over high heat, then simmer over low heat for 3 hours, take out the gauze bag of medicinal materials, sprinkle with pepper and salt to taste. 5. Eat: Serve with meals.
Tip: People with Yin deficiency and excessive fire should not eat it.
Shouwu, Achyranthes bidentata, and venison soup Effects: nourishes the kidney and improves essence, blackens hair and nourishes complexion, and is used for deficiency of qi and blood, and kidney deficiency. Symptoms include thin body, fatigue, or deficiency of kidney essence, cold knees and limbs, sore waist and spine, impotence, low sperm count, gray hair, and old appearance.
Ingredients: 750g venison, 150g Polygonum multiflorum, 60g Achyranthes bidentata, 2 slices of ginger
1. Wash the venison, cut into pieces, and rinse with boiling water. Add oil to a pan, add ginger and venison and stir-fry for a while; wash Polygonum multiflorum and Achyranthes bidentata separately with clean water.
2. Put all the above ingredients into a clay pot, add appropriate amount of water, boil over high heat, then simmer over low heat for 3 hours, season and serve.

Medicinal value of venison

Deer meat is mild in nature and has the effects of nourishing the spleen and replenishing qi, warming the kidney and strengthening yang. Traditional Chinese medicine believes that deer meat is a pure yang thing, and its function of replenishing kidney qi is the best among all meats. Therefore, eating deer meat is a good tonic food for newlyweds and the elderly with declining kidney qi. It also has a good warming effect on those who often have cold hands and feet. Deer meat has the characteristics of high protein, low fat, and very low cholesterol. It contains a variety of active substances and has a good regulating effect on the human blood circulation system and nervous system.

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