Venison Stew with Chinese Flavors
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.
Servings: 8
Ingredients:
3 lb (1.5 kg) stewing venison, cut into 1-1/2-inch (4 cm) cubes
2 tbsp (25 mL) sesame oil
1 tbsp (15 mL) grated gingerroot
3 cloves garlic, minced
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) peanut or vegetable oil
1/4 cup (50 mL) dry sherry
6 whole cloves
2 star anise
1 cinnamon stick
1 strip (3 inches/8 cm long) orange rind
1 bay leaf
3 turnips (1-1/4 lb/625 g)
3 carrots
1 onion, chopped
1 green or red hot pepper
1/4 cup (50 mL) sodium-reduced soy sauce
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) rice or cider vinegar
1/4 tsp (1 mL) ground nutmeg
2 green 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.
Servings: 8
Ingredients:
3 lb (1.5 kg) stewing venison, cut into 1-1/2-inch (4 cm) cubes
2 tbsp (25 mL) sesame oil
1 tbsp (15 mL) grated gingerroot
3 cloves garlic, minced
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) peanut or vegetable oil
1/4 cup (50 mL) dry sherry
6 whole cloves
2 star anise
1 cinnamon stick
1 strip (3 inches/8 cm long) orange rind
1 bay leaf
3 turnips (1-1/4 lb/625 g)
3 carrots
1 onion, chopped
1 green or red hot pepper
1/4 cup (50 mL) sodium-reduced soy sauce
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) rice or cider vinegar
1/4 tsp (1 mL) ground nutmeg
2 green 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.