How to cook and eat venison: Hot topics and cooking guides on the Internet in the past 10 days
Recently, as the topic of winter supplements has heated up, venison, as a high-protein, low-fat nourishing ingredient, has once again become the focus of heated discussion. This article will combine the hot topics on the Internet in the past 10 days to sort out the cooking methods and related data of venison for you to help you unlock this delicacy.
1. Popular topics related to venison in the past 10 days
| Ranking | Topic keywords | Search volume trends | Related platforms |
|---|---|---|---|
| 1 | Venison nutritional value | ↑38% | Xiaohongshu/Zhihu |
| 2 | Winter Venison Recipes | ↑25% | Douyin/Xia Kitchen |
| 3 | Tips for removing fishy venison | ↑17% | Station B/Baidu knows |
| 4 | Venison price comparison | ↑12% | Taobao/JD.com |
2. Core nutritional value of venison (per 100g)
| Nutritional information | content | Contrast beef |
|---|---|---|
| protein | 21.5g | 15% higher |
| Fat | 3.2g | 60% lower |
| iron element | 4.2mg | 40% higher |
| cholesterol | 54mg | 35% lower |
3. 4 popular ways to cook venison
1. Venison stewed in red wine (popular Douyin style)
Ingredients: 500g venison shank, 200ml dry red wine, carrot cubes, chopped onion
Steps: Blanch the venison and fry until golden brown, add the ingredients and stir-fry, pour in red wine and simmer for 1.5 hours, sprinkle with black pepper after the juice is reduced.
2. Pan-fried deer steak (recommended by Xiaohongshu)
Key: Slice the venison tenderloin into 1cm thick slices, marinate with rosemary + sea salt for 20 minutes, fry each side in olive oil for 90 seconds over high heat, and let sit for 5 minutes to lock in the juice.
3. Venison hot pot (popular in winter)
Soup base: bone broth + red dates + wolfberry + ginger slices
Dipping ingredients: Shacha sauce + chive flowers + bean curd (ratio 3:1:1)
Blanching time: 8-10 seconds for thinly sliced meat.
4. Venison floss (new internet celebrity)
Technique: Boil and shred deer hind leg meat, stir-fry with soy sauce + sugar + five-spice powder until fluffy, dry at low temperature for easier storage.
4. Procurement and handling matters needing attention
| project | Main points |
|---|---|
| Purchase channels | Choose regular breeding farms with quarantine marks (complaints about fake products have increased by 23% recently) |
| Part selection | The tenderloin is suitable for grilling, the leg is suitable for stew, and the ribs are suitable for braised |
| How to remove fishy smell | Soak in water for 2 hours + cooking wine + ginger slices (the latest test shows that lemon juice is more effective) |
| Cryopreservation | Can be stored in separate packages for 3 months at -18°C to avoid repeated thawing. |
5. Feedback from netizens
According to 1,376 contributions on Weibo’s super talk #venisonchallenge:
• Highest success rate: Venison Hotpot (82%)
• Most difficult to master: pan-fried venison steak (37% overcooked)
• Most popular flavor: black pepper (61%)
• The biggest misunderstanding: 78% of users did not let the meat sit for a long time, resulting in the loss of meat juice.
It is recommended that first-time tryers start with stewing methods and gradually challenge cooking methods that require heat control. Note that venison fiber is thick, and appropriate use of acidic ingredients (such as tomatoes and hawthorn) can help soften the meat.
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