Venison Stew with Chinese Flavours
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 373 |
| pro | 39 g |
| total fat | 19 g |
| sat. fat | 7 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 136 mg |
| sodium | 455 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 40 |
| vit A | 48 |
| vit C | 18 |
| folate | 9 |
This Chinese-style stew is wonderful served over noodles or rice. If you wish, you can add reconstituted dried shiitake mushrooms and use the soaking liquid to replace the same amount of water in the recipe. You also can make this stew with any game meat.
Ingredients
- 3 lb stewing venison, cut into 1-1/2-inch (4 cm) cubes
- 2 tbsp sesame oil
- 1 tbsp grated gingerroot
- 3 cloves garlic, minced
- 1/2 tsp pepper
- 2 tbsp peanut oil or vegetable oil
- 1/4 cup dry sherry
- 6 whole cloves
- 2 star anise
- 1 cinnamon stick
- 1 strip orange rind, 3 inches/8 cm long
- 1 bay leaf
- 3 turnips, (1-1/4 lb/625 g)
- 3 carrots
- 1 onion, chopped
- 1 green pepper or red pepper
- 1/4 cup sodium-reduced soy sauce
- 1 tsp granulated sugar
- 1/2 tsp rice vinegar or cider vinegar
- 1/4 tsp ground nutmeg
- 2 green onions, chopped
Preparation
In skillet, heat half of the peanut oil over medium-high heat; brown venison, in batches and adding remaining oil as necessary. Transfer to Dutch oven.
Add sherry and 1-1/2 cups (375 mL) water to skillet; bring to boil, scraping up brown bits. Pour into Dutch oven.
In square of cheesecloth, tie together cloves, star anise, cinnamon, orange rind and bay leaf; add to pan.
Peel and cut turnips and carrots into 2-inch (5 cm) chunks. Add to pan along with onion, hot pepper, soy sauce, sugar, vinegar and nutmeg; bring to boil. Reduce heat to low; cover and simmer for about 1-3/4 hours or until meat is tender.
Stir in green onions. Discard spice bag and hot pepper.
Source : Canadian Living Magazine: October 2007
- Keywords : Main Course; Stew; One-Pot; Ginger; Turnips;









