Two ways…

The other morning when I went over to the neighbourhood shop to buy the ingredients for my Sarawak laksa, the lady boss kept trying to persuade me to buy the fresh venison/deer meat that had just arrived. I was not all that keen as I have never been a fan of the meat. I feel it does not have its own unique taste or smell unlike beef or lamb or wild boar. At best, I will eat when there is any but I will not go out of my way for it.

I don’t think there is a problem getting to eat it at our local Chinese chu-char stalls and restaurants but as far as I know, they all cook it in that same way – with lots of ginger and soy sauce, served in a hot plate like the one here

Mom's Place venison

…or here

Ruby venison

…or just simply in a plate…

Y2K venison

…like what we had here.

What I did not know was that my missus  was quite keen so when she went over that afternoon, she bought this huge chunk…


…of the meat.

Of course that was a lot so she divided it into two and cooked one half of it…

Fried venison

…for our lunch and dinner that day.

She cooked curry…

Venison curry

…with the other half to keep in the fridge to take out and enjoy on another day. My late mum used to buy venison sometimes – it must be dirt cheap way back then – and cooked curry with it.

Yes, it was nice and yes, we enjoyed it very much but like I said earlier, because it does not have any taste or smell of its own, it could jolly well be pork or chicken – they’re all pretty much the same.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

7 thoughts on “Two ways…”

  1. I have no idea what scent or smell venison should have…as I have yet to try such meat before. 😀

    Never heard nor seen it being served over at your side – dunno if it is available or not but I do know for a fact that your wild boar is not nice – it’s their diet…good only for cooking curry.

  2. Though one of the chu char place I used to patronize has this venison meat but I never ordered to try. Scare that there will be unpleasant smell but if cooked with lots of ginger, even if got smell won’t be that strong.

    No, no smell at all. You could be eating pork or chicken for all you know, not like beef or lamb. That is why I am not bothered about it, nothing to get excited about. Very popular though, dunno why…and they all cook it the same way – with lots of ginger and soy sauce.

  3. My favourite is stir fried with lots ginger and scallion. Black pepper also not bad. My MIL also cook nice venison meat with lemongrass and soy sauce. She used to cook and pack for us so we can freeze and eat it anytime. Now I heard pretty hard to find it in Kapit. Maybe because of MCO or illegal issue.

    Not a fan of black pepper. Lots of lemon grass? That’s the Selangau style – they cook all kinds of exotic meats there (illegally) including wild boar, only one recipe…lots of ginger, lemongrass and everything that will drown out whatever smell and taste. I would never cook wild boar that way if the meat is really very good, so fragrant and tasty.

  4. I remember those days when I was working in Treasury department, the Veterinary department always come asking us whether we wanted venison meat or not… selling them cheap then… yeah, as you said, not much taste and I usually cook it with lots of ginger and spring onions.

    That’s how people usually cook it…plus soy sauce. Where did they get it from? They have a farm?

  5. Venison when cooked with tons of spices can be so good as it masks the gaminess of the meat. I have my same sentiments, I dont like that meat specially as steaks or burgers but in curries or anything spicy, I am all for it

    The thing is the venison here is not gamey, no taste, no smell…so much so that we could be eating chicken (breast) or pork. Maybe it is what they eat here. Like wild boar – the taste and smell may vary according to what fruits are available at what time of year and the area where they come from, sometimes nicer, sometimes not so.

  6. Oh, I happen to love venison. The ones at the restaurant are usually stir fried with spring onions and ginger (my favorite). I haven’t had venison in a while though.

    That’s how they do it here, most of them. Only those places selling (the not so legal) exotic meats will throw in lots of lemon grass.

  7. Oh, I didn’t realize you could make it with deer meat.

    Not much taste though, the meat. Ok, nice…but it could have been any meat – no taste or smell that stands out like beef or lamb.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: