Fragrant Cervena venison with fried green tea

Name: Fragrant Cervena venison with fried green tea
Prep time: 50 min
Cook time: 15 min
Yield: 4 people
Ingredients: 1 tbsp black bean paste; 2 cloves Bear’s garlic (crushed); 1 tsp green ginger (grated); ¼ cup light soy sauce; 2 pinches Chinese five spice powder; 2 tbsp oyster sauce; 1 egg white; 1 tbsp potato starch; 2 tbsp oolong tea (whole leaf); sesame oil; 8 baby bok choy; 8 sliced green scallions; garlic; ginger; Asian dried shallots; 500 g Cervena Venison Denver leg (diced into 1cm cubes)

Servings4people Prep Time50minutes Cooking Time15minutes INGREDIENTS

Marinade
1 tbsp black bean paste
2 cloves Bear’s garlic crushed
1 tsp green ginger grated
¼ cup light soy sauce
2 pinches Chinese five spice powder
2 tbsp oyster sauce
1 egg white
1 tbsp potato starch
2 tbsp oolong tea whole leaf
Garnish
sesame oil
8 baby bok choy
8 sliced green scallions
garlic
ginger
Asian dried shallots
500 g Cervena Venison Denver leg diced into 1cm cubes

Method
For the marinade, mix all the ingredients together apart from the oolong tea. Marinade the venison for 30 minutes and then drain in a colander and press out the juices and reserve them.

Pour boiling water over the tea and let it stand for 10 minutes, then pour off the liquid, rinse and drain.

Cut the baby bok choys in half, remove the core, blanch and refresh.

Heat a wok with plenty of oil to deep fry at 180°C (350°F). Fry the tea leaves until crispy and translucent, and then drain them on paper towels.

Deep fry the Cervena Venison briefly (about 1½ minutes) in small batches until caramelized, drain and keep warm.

Heat a pan seasoned with a little sesame oil. Add a few pieces of garlic and a couple of slices of ginger. Add the Bok Choy and scallions with the reserved marinade, cover with a lid and cook for 2 minutes.

Arrange on a platter with the tea and garnish with deep fried shallots.