Red Braised Venison (红烧鹿肉）features venison stew from Texas using traditional Chinese cooking technique. The slightly spicy dish has strong aroma from the spices such as star anise, Sichuan peppercorns and cinnamon. The cauliflower and fresh Japaleno peppers create a balanced taste of vegetable and meat.
The vension is soft and quite soft and full of flavors. The venison texture is quite clear when your teetch cut through it. But at the same you are still able to appreciate the softness resulted from the 8-plus minute of pressure cooking. All in all, this dish just showcase how the traditional Chinse cooking technique could totally transform the food material into something you feel familiar and fresh at the same time.
Many dishes at Chef Liu Houston such as this exemplifies our capability to apply traditional Chinese cooking technique to the local food materials.