Stag Penis Soup by Fuschia Dunlop
Photo credit: Sophie Gerrard

In an article published in the 8th issue of Lucky Peach Magazine, cook and food-writer Fuchsia Dunlop explores the process of cooking not one, not two… but four stag penises complete with testicles.

Following a conversation which began at a dinner party, she received a text that read: “Hi Fuchsia it’s Roxy. I am just about to collect yr stag penises. There are 2 of them. I’m going to try to get one smoked but really need to get them to you quickly as they are fresh.”

Fuschia heads to Scotland to pick up her precious commodities, then heads back home, searches her library to find the appropriate treatment for this prized Chinese delicacy.  She then asks friends for advice.  Chengdu chef Yu Bo, of Yu’s Family Kitchen, suggested that she first “purify the pizzles, dispelling any gamey, feral stink by repeatedly blanching with ginger, spring onion, rice wine, tea leaves, and, if possible, fresh bamboo shoots.”

Once done, she sliced them open lengthwise, revealing intricately patterned tissue “with featherlike wisps of white against a dark-pink background”.  After five and a half hours in a Chinese clay pot, along with a whole chicken, more wine, ginger, and spring onions, Sichuan peppercorns, and a bunch of Chinese tonic herbs, the stag penis soup was ready to be served.

If you’ve managed to get your hands on some deer penis and are feeling adventurous, the link to the recipe can be found below.

You’ll need:

  • stag penises
  • spring onions
  • ginger
  • free-range chicken
  • green tea leaves
  • Shaoxing wine
  • whole Sichuan pepper
  • Chinese wolfberries (also known as goji berries)
  • salt

Optional Chinese tonic herbs:

  • dried Chinese yam (huai shan)
  • dried licorice root (gan cao)
  • dried milk vetch root (huang qi)
  • Chinese sage (dan shen)

[Get the recipe]