1. Rinse the deer tendon with water to remove the blood, put it in a pot with cold water and cook it, then pack it into a roll while it is still hot and let it cool;

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2. Cut the okra into 3cm wide sections, blanch them until raw, rinse them in cold water, drain them and put them on a plate;​

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3. Slice the venison tendon and place it on the okra base, surrounded by cherry tomatoes and garlic;

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4. Add the refrigerated sauce to the Thai pepper rings and pour evenly over the venison shank.