1) Civet de Chevreuil with wild mushroom risotto: 红烧鹿肉配野生磨菇烩饭
This is a popular French dish. I had it in Paris. It was cooked with red wine. Meat was so flavorable and melted in your mouth.
这道菜是很有名的传统法国菜。我在巴黎吃过。鹿肉用红酒炖的，味道鲜美，入口既化。
Recipes: 配方（根据Authentic French 稍有改动）
2 lb deer meat （2 磅鹿肉）
4 slices thick cut bacon （4 条厚咸肉）
1 cup chopped onion （1 杯切碎的洋葱）
4 potatoes cut into chunks （4只土豆切大块）
4 carrots cut into chunks （4 只胡萝卜切大块）
2 cup dry red wine （2 杯红酒）
1 tsp thyme （1小勺thyme）
1 bay leave （1只bay leave）
Sea salt and fresh grounded pepper （海盐和胡椒粉）
See below pictures for cooking directions: 具体做法看下图
A. Season the deer meat with salt and pepper, thyme, bay leave
B. Pour dry red wine over the meat and keep it in the refrigerator for over night.
C. Other ingredients are: 4 slices thick cut bacon, 4 medium potatoes and carrots. Potatoes and Carrots are from my garden. Cut into big chunks.
A. 鹿肉用海盐，胡椒粉 thyme, bay leave 淹一会。
B. 倒入2杯红酒，放入冰箱过夜。
C. 所用的其他配料。土豆和胡萝卜是我家菜园里种的。
Step 1. Heat a dutch oven in medium high. Brown bacons. Remove bacons and reserve ~2 tbsp grease in the pan. (See A below)
Step 2. Pat deer meat dry and sear deer meat few at a time, do not crowd the pan. (see B and C below) Set meat aside.
Step 3. Add chopped onion and sautee for 2 minutes. (see D below)
Step 4. Add 2 tbsp flour and sautee for another 1 minute. (See E below)
Step 5. Add red wine marinade in the pan and stir. Return deer meat, bacon in the dutch oven. Add potatoes and carrots. Liquid should cover all meat. If not, add more red wine. (see F below)
第一步：取一只dutch oven 加热煎咸肉，咸肉煎好后取出待用。（看下面A图）
第二步：煎鹿肉，不能太挤，煎好后取出待用。（看下面B 和 C图）
第三步：加洋葱丁炒2分钟（下面D图）
第四步：加2大勺面粉炒1分钟（下面E图）
第五步：加入红酒汁，鹿肉，咸肉放回锅中。加入土豆和胡箩卜，如果有需要，可再加些红酒。（下面F 图）
Step 6. Cover the dutch oven and bring to boil. Bake in the oven at 325F for 3 hours. See below.
第六步：烧开盖好盖子，在325华氏度的烤箱中烤3小时。成品见下图。
Wild mushroom risotto: 野生磨菇烩饭
Friend of mine gave us some wild Chanterelle mushrooms. They were local and rich in flavor. It made wonderful risotto.
朋友送了好多野生磨菇，味道纯正鲜美。做烩饭太棒了。
1 cup chopped onion （1杯切碎的洋葱）
1 cup chopped Chanterelles （1杯切碎的磨菇）
2 Tbsp olive oil （2 大勺橄榄油）
1/2 cup milk （半杯牛奶）
2-3 cup water or chicken stock （2－3杯热水）
1 cup Arborio rice （1杯 Arborio 米）
1/2 cup grated Parmesan cheese （半杯芝士）
Sea salt and fresh grounded pepper （海盐和新鲜胡椒粉）
Step 1. Heat a heavy bottom pan in medium high. Add olive oil and sautee onion and mushroom until soft about 3 minutes. Add fresh grounded pepper . (See B)
Step 2. Add rice and cook until it turns color, about 5 minutes. Add water to the pan and cover the rice, stirring frequently. Once the water is absorbed by rice, add more and repeat the process until the rice is close to soft but still a little firm. (see C and D)
Step 3. Add milk cook until the rice is soft and creamy. Stir in parmesan cheese. Serve immediately.
第一步：取一厚底锅，加热至中高档，加入橄榄油炒软洋葱丁和蘑菇，大约3分钟左右，加胡椒粉
第二步：把温度（火力）调抵挡，加入米炒至变颜色，大约5分钟左右，加入水盖过米，不时地搅拌，当水被米吸收后，再加热水，重复以上两步骤，直至米非常接近软但是还没有全部变软。（看图C 和D）
第三步：加入牛奶直到米全部变软，放入芝士拌匀就好了。
Creamy risotto with full body flavor deer meat which melted in your mouth are the best for weekend dinner.
浓浓奶香的蘑菇烩饭配上鲜美的鹿肉，入口皆化，这样的周末晚餐再好不过了。
2) Deer meat with Rogatoni and cherry tomato: 鹿肉番茄意大利面
1 lb deer meat (sliced) （1磅鹿肉切片）
1 cup chopped onion （1杯洋葱丁）
2 cup cherry tomatoes halved （2杯小西红柿，切开）
2 Tbsp olive oil （2大勺橄榄油）
1 tsp Italian herbs （1小勺意大利香料）
1/4 cup grated Parmesan cheese （1／4杯Parmesan芝士）
12 oz Rogatoni pasta （12 oz 意大利面）
Sea salt and pepper （海盐和胡椒粉）
Step 1. Heat the water and cook the Rogatoni till tender. Drain and set aside.
Step 2. In the meantime, heat a heavy bottom pan to medium high. Sautee deer meat and fresh grounded pepper with olive oil for 2 minute.
Step 3. Add onion and sautee for 2 more minutes. Add halved cherry tomatoes and sautee for 5 minutes or until soft. Add Italian herbs and season with sea salt.
Step 4. Add cooked Rogatoni mix well and sprinkle with grated Parmesan cheese. Serve hot.
This is a 30-minute dinner. Quick, easy and delicious.
第一步：意大利面煮好沥干水待用
第二步：一只后底锅加热至中高热，加橄榄油炒鹿肉～2分钟
第三步：加洋葱丁炒2分钟，加入小西红柿炒5分钟直到炒软。加意大利香料和海盐调味
第四步：加入意大利面混合均匀，撒上Parmesan芝士就好了。
这是一道30分钟晚餐，即快，又容易，又美味。
3) Deer meat with Peking sauce: 京酱鹿肉丝
Recipe:
1.5 lb deer meat shredded
2 cup shredded green onion (lined on the bottom of the plate)
1 Tbsp Chinese rice wine (or dry red wine)
1/4 tsp Chinese five spices
1 Tbsp dark soy sauce
1/4 cup Hoisen sauce
2 Tbsp soybean oil
1 tsp shredded ginger
2 Tbsp water
2 tsp corn starch
Salt to taste
Step 1. Mix shredded deer meat, rice wine, pinch of salt, and corn starch for 10 minutes.
Step 2. In a wok (or heavy bottom pan), heat oil and stir fry ginger and 1 Tbsp green onion.
Step 3. Add deer meat and five spices stir fry for 3 to 5 minutes.
Step 4. Add dark soy sauce, water and Hoisen sauce.
Step 5. Season with salt if needed. Transfer the deer meat into a prepared plate which has lined with green onion. Garnish with few shredded green onion on the top. Serve hot with white rice.
This is traditional Chinese Northern Cuisine with a little twist of deer meat. It is so tasty with right amount of sweetness. Everyone loves it.
鹿肉切丝，加盐，酒，生粉腌10分钟，葱丝铺在准备好的盘子里，姜葱爆锅后加入鹿肉，五香粉，炒3－5分钟，再加入酱油，2大勺水，海鲜酱，加盐调味，出锅。京酱肉丝是北方的传统菜，京酱鹿肉丝保留了京酱肉丝的传统味道，人人喜爱。
Stir fry beet green:清炒甜菜叶
This dish doesn't have any deer meat. I just want to show what it is since it show half in above picture.
Sautee beet green with 2 Tbsp olive oil for 3 to 5 minutes. Add 1 tsp vinegar. Season with sea salt and fresh grounded pepper. Serve hot with white rice.
这道菜是 纯素菜。给大家看是因为上面图中只 show 一点点。。。。甜菜叶洗净，切段，橄榄油中炒3－5分钟，加1小勺醋，盐和胡椒粉调味，出锅。配白饭很好。
先到这里吧，下次再写 Elk 的菜。谢谢收看！
