Antler and Fin Podcast: Venison Chow Mein
This recipe combines separate classic techniques to make an ultra-crispy delicious meal, reminiscent of your favorite Chinese take-out dishes, but even better. Venison strips get fried until crispy, then dressed in one of my favorite condiments – Lao Gan Ma Chili Crisp. This sauce is basically a not-too-spicy chili oil full of delectable crispy bits. It is insanely tasty and addictive and is magical when paired with venison. Find it in any Asian grocery store, or order it online. The crispy venison then gets piled onto fried chow mein noodles nests, doubling the crisp factor and making it a fun meal for the whole family.
Read the written version of this recipe as prepared by Adam
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About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.