Sweet and Sour Braised Venison Diced

Ingredients

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

Five Spice and Sesame Brussels Sprouts:

• 500g brussel sprouts, outer leaves removed
• 2 tsp sesame oil
• 2 tsp vegetable oil
• ½ tsp five-spice powder
• 1 Tbsp white sesame seed, toasted

Method

Preheat oven to 160°C.

Remove Silver Fern Farms Venison Diced from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Coat venison with oil and season with salt and pepper.

Bring a fry pan to medium heat with oil. Sear venison on all sides, then place into a Le Creuset Cast Iron Casserole with any cooking juices.

Add additional oil to the pan and cook onion, garlic, ginger and chilli until the onion is softened. Add five-spice, tomatoes, tamarind purée and sugar, stir to combine. Add to the casserole pot with beef stock, cover with the lid and place in the oven for 1½ hours. Add rhubarb to the dish and mix well. Cover, and return to the oven and cook for a further 30-60 mins, until venison is tender and rhubarb has softened.

Meanwhile, to prepare the five spice and sesame Brussels sprouts, halve the sprouts and place in a saucepan of boiling water. Blanch for 2 mins, then drain. Heat sesame oil and vegetable oil in a fry pan over medium heat. Add Brussels sprouts, five-spice and sesame seeds and stir to coat. Season with salt and pepper. Stir-fry for 4-5 mins until Brussels sprouts are lightly browned.

Remove venison from the oven and season with soy sauce and balsamic vinegar. Serve with five-spice and sesame Brussels sprouts.