“Deer tendon does not soften easily. For the first three days of preparations, one must pound and boil the tendons several times, while continually wringing out any foul-smelling juices from within it. Next, braise the deer tendon in pork broth and then after that braise it in chicken broth. Add autumn sauce, wine, and starch to thicken and reduce the cooking liquid.
The tendon can be served as-is as a white-cooked dish without addition of anything else. They can also be braised together with ham, winter bamboo shoots, and shitake until they take on a reddish hue and then served in a bowl without reduction. To finish the white-cooked dish, sprinkle it with finely ground Szechuan pepper.”
While I buy beef tendon and eat it often enough, I have never had deer tendon. And unless I have to chance to go deer hunting one of these days, I highly doubt I will. Coming at more than $100CAD per kg in dried form, deer tendon is not exactly cheap especially considering that beef tendon is usually much less than a tenth of the price. Truth is, if their texture and flavours are anywhere similar to one other, I’m not sure why I would pay anything close to eat the former.
Regardless, this recipe is still rather informative since it shows one how to reconstitute and process dried deer tendon, at least in the way the people in Qing Dynasty did it. The technique is the same as most dried texture foods used in Chinese cuisine (like sharks fin or sea cucumber) but with more pounding and wringing. Basically, you are trying to purge the ingredients of all its original smells and tastes, fill it with the flavours of a good meat broth, and then use in your recipe.
The two methods of preparing deer tendon described here probably works well enough for fresh pork and beef tendon. That said they still probably cannot beat a plate of mala tendon (麻辣牛筋).