FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

DEER, VENISON, KERAN KA ACHAR, LUROU, HERAN KA GOSHT

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. iv

Grimes, William. 2004. Eating Your Words. Oxford University Press.

Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.

Various types of deer roam wild through the mountainous regions of Asia and for many centuries their meat - venison- has been put to culinary use. In central Sichuan province, surrounded by a towering mountain range, deer is one of the most commonly used meats. The slim, subtly flavored tendons taken from deer shanks are a delicacy in this region, just as the liver is in Laos. In India the deer-shooting season extends form October to March and during that time venison kebabs and curries appear on menus. In India venison meat is also made into a delicious pickle, keran ka achar. the meat is dark-colored, strong-tasting and distinctly flavored, complemented by strong seasonings. Also known as lurou (China); heran ka gosht (India).

This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.