Venison Stew with Chinese Flavours

By The Canadian Living Test Kitchen

12 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	373373 cal
pro	39 g39g pro
total fat	19 g19g total fat
sat. fat	7 g7g sat. fat
carb	10 g10g carb
fibre	2 g2g fibre
chol	136 mg136mg chol
sodium	455 mg455mg sodium
% RDI:	-
calcium	55 calcium
iron	4040 iron
vit A	4848 vit A
vit C	1818 vit C
folate	99 folate

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 3lb lbstewing venison, cut into 1-1/2-inch (4 cm) cubes
2 tbsp sesame oil 2 2tbsp tbspsesame oil
1 tbsp grated gingerroot 1 1tbsp tbspgrated gingerroot
3 cloves garlic , minced3 3cloves garlic, minced
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 tbsp peanut oil 2 2tbsp tbsppeanut oil or vegetable oil
1/4 cup dry sherry 1/4 1/4cup cupdry sherry
6 whole cloves 6 6whole cloves
2 star anise 2 2star anise
1 cinnamon stick 1 1cinnamon stickcinnamon sticks
1 1strip orange rind, 3 inches/8 cm long
1 bay leaf 1 1bay leafbay leaves
3 turnips , (1-1/4 lb/625 g)3 3turnipturnips, (1-1/4 lb/625 g)
3 carrots 3 3carrotcarrots
1 onion , chopped1 1oniononions, chopped
1 green pepper 1 1green pepper or red pepper
1/4 cup sodium-reduced soy sauce 1/4 1/4cup cupsodium-reduced soy sauce
1 tsp granulated sugar 1 1tsp tspgranulated sugar
1/2 tsp rice vinegar 1/2 1/2tsp tsprice vinegar or cider vinegar
1/4 tsp ground nutmeg 1/4 1/4tsp tspground nutmeg
2 green onions , chopped2 2green oniongreen onions, chopped

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.

Source : Canadian Living Magazine: October 2007