Tested till perfect Venison Stew with Chinese Flavours

Venison Stew with Chinese Flavours

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2007

  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 3 lb 3lbstewing venison, cut into 1-1/2-inch (4 cm) cubes
  • 2 tbsp 2tbspsesame oil
  • 1 tbsp 1tbspgrated gingerroot
  • 3 3cloves garlic, minced
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbsppeanut oil or vegetable oil
  • 1/4 cup 1/4cupdry sherry
  • 6 6whole cloves
  • 2 2star anise
  • 1 1cinnamon stickcinnamon sticks
  • 1 1strip orange rind, 3 inches/8 cm long
  • 1 1bay leafbay leaves
  • 3 3turnipturnips, (1-1/4 lb/625 g)
  • 3 3carrotcarrots
  • 1 1oniononions, chopped
  • 1 1green pepper or red pepper
  • 1/4 cup 1/4cupsodium-reduced soy sauce
  • 1 tsp 1tspgranulated sugar
  • 1/2 tsp 1/2tsprice vinegar or cider vinegar
  • 1/4 tsp 1/4tspground nutmeg
  • 2 2green oniongreen onions, chopped
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Preparation

In bowl, toss together venison, sesame oil, ginger, garlic and pepper; marinate for 20 minutes. (Make-ahead: Cover and refrigerate for up to 8 hours.)

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.

Nutritional Information Per serving: about

cal 373 pro 39g total fat 19g sat. fat 7g
carb 10g fibre 2g chol 136mg sodium 455mg

% RDI:

calcium 5 iron 40 vit A 48 vit C 18
folate 9
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