Vietnamese shaking venison from Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things (page 107) by Hank Shaw

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute arugula for watercress.

  • anya_sf on March 28, 2026

    Great use of venison backstrap. I cooked 1 lb 14 oz venison and made 1.5x the sauce, and used a lot more arugula. Instructions aren't completely clear as they say to cook half the venison, but never specifically say to cook the other half before adding the onions back in (but of course you should); in my wok, cooking 2 batches worked well. The marinade tended to burn, so next time I'll reserve what I can of that to add at the end.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.