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Ingredients  

  • 500 g diced venison
  • 3 tbsp sunflower oil (or lard)
  • 2 tsp Chinese 5 spice
  • 1/2 tbsp dark brown sugar
  • 2 inches ginger root (peeled and sliced)
  • 6 cloves garlic (peeled and sliced)
  • 2 onions (peeled and sliced)
  • 1 carrot (peeled and sliced)
  • 1/4 pint dark soy sauce (or tamari)
  • 1/2 pint apple juice
  • 1 dried chilli
  • 2 whole star anise
  • 2 tsp lime juice or rice wine vinegar

Instructions

  • Put a suitable casserole pan on the stove over a medium heat with half the oil in it. Season the venison with the five spice and begin to seal off the venison in batches, spoon them out and set them aside in a bowl for the time being.
  • Add the remaining oil to the pan and add the remaining spices, onion, garlic and carrot and sweat this off for 5 minutes or so just to get things going.
  • Add the soy, sugar, apple juice and put the venison back in the pan too. Bring to a simmer and see how it's going, if it needs a little water to top up the fluid levels, feel free to do so - you want the cooking liquid to be just about covering the rest of the ingredients.
  • Turn the heat down and simmer with a lid on , stirring occasionally until the meat is tender, or pop it in a low oven with a lid on if that’s better for you.
  • After about 1 and a half hours the stew will be ready to either eat, chill for re heating later or freeze for batches to use as and when. Just before serving add a little lime juice or rice vinegar to help balance the richness.