매년 전국 각지의 산지에서 대량으로 생산되고 있는 육림부산물의 사료화를 통해 사슴용 자급조사료 및 값싼 사료자원의 개발을 목적으로 이들의 안정적인 이용 및 저장을 위해 암모니아수, 맥주박, 발효제, 효소제 등을 첨가하여 발효화를 시도 그에 대한 발효품질을 검토하였다. 육림부산물 생산현황은 12-17종의 각종 잡관목 및 야초류로 구성되어 있으며 특히 잡관목류가 현물기준으로 전체의 약 6-70%를 차지하고 4.12.8t/ha의 생산량을 나타내고 있다.(중략

The purpose of this paper is to examine the various kinds of recipes of deer and roe deer through classical cookbooks written from 1670 to 1943. The recipes of deer and roe deer are found 31 times in the literature written in classical Chinese from 1715 to the mid-l8th century, which can be classified six groups. Their records are less than other recipes such as beef, chicken, pork, lamb, and dog, but the deer recipe is recorded frequently as four times as the roe deer one The deer were cooked and preserved by the following six ways like large-size drying, drying, boiling, soup, roasting, and gruel, while three ones such as boiling, roasting, and drying were applied to the roe deer. However, there is little difference in recipes between deer and roe deer. In case of deer, boiling and drying were the most popular ones with the frequency of 28%. But the recipes of the roe deer, boiling, roasting, and drying are recorded with the same frequency of 33.3%. The recipes were introduced from China, and had many characteristics different from other kinds of meat, of which most process reflected the mordern cooking scientific aspect. The main ingredients were flesh meat, tail, and tongue and horn was used with uniqueness. Salt, vinegar, oil soy sauce, and the white part of the green onion were used as main seasonings. Alcohol, chuncho, sesame flower powder, and cinnamon powder are frequently added.