Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Sweet & Sour Braised Venison

Sweet & Sour Braised Venison

This Sweet & Sour Braised Venison with Five-Spice & Sesame Brussel Sprouts is the perfect hearty meal for those cold winter nights.

Sweet & Sour Braised Venison

  • 1 pack Silver Fern Farms Venison Diced
  • 3 tbsp vegetable oil
  • 2 red onions, halved and thinly sliced
  • 2-3 garlic cloves, finely chopped
  • 4cm piece ginger, peeled and finely sliced
  • 3 large red chillies, deseeded and finely sliced
  • 1 tsp five-spice powder
  • 4 vine-ripened tomatoes, peeled and coarsely chopped
  • 3 tbsp tamarind purée, mixed with cup water
  • 2 tbsp brown sugar
  • 1 ½ cups beef stock
  • 1 bunch rhubarb, chopped into 5cm lengths
  • 2-3 tbsp soy sauce
  • 1 tbsp balsamic vinegar

Five-Spice & Sesame Brussels Sprouts

  • 500g brussels sprouts, outer leaves removed
  • 2 tsp sesame oil
  • 2 tsp vegetable oil
  • ½ tsp five-spice powder
  • 1 tbsp white sesame seeds, toasted

Sweet & Sour Braised Venison Method

  1. Preheat the oven to 160°C (140°C fan forced). Remove the Silver Fern Farms Venison Diced from the pack and rest for 10 minutes at room temperature. Rub with 1 tablespoon of the oil and season with salt and black pepper.
  2. Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. Sear the venison on all sides, then place into a Le Creuset Cast Iron Casserole with any cooking juices.
  3. Add the remaining oil to the pan and cook the onion, garlic, ginger and chilli until the onion is softened. Add the five-spice, tomatoes, tamarind purée and sugar and stir to combine. Add to the casserole pot with the stock, then cover with the lid and place in the oven for 1½ hours.
  4. Add the rhubarb to the dish and mix well. Cover, then return to the oven and cook for a further 30 minutes to 1 hour, until the venison is tender and the rhubarb has softened.
  5. For the brussels sprouts, halve the sprouts and place in a saucepan of boiling water. Blanch for 2 minutes, then drain.
  6. Heat the oils in a frying pan over medium heat. Add the brussels sprouts, five-spice and sesame seeds and stir to coat. Season with salt and pepper. Stir-fry for 4-5 minutes until the brussels sprouts are lightly browned.
  7. Remove venison from the oven and season with soy sauce and balsamic vinegar. Serve with five-spice and sesame brussels sprouts.

Slow Cooker Method

Cook for 3-4 hours on High or 6-7 hours on Low, or until the meat is tender. Add the rhubarb after 2-3 hours (High) or 5-6 hours (Low) and continue cooking for a further hour, or until it is tender.

 

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2020. All Rights Reserved

Web Design Sydney