This dish is inspired by Adrian Lowery, the exec chef at Mackenzies restaurant at the Heritage Queenstown. He served his with tender dumplings of shrimp and leek.
Ingredients
| 2 kgs | Venison, shin (Main) |
| 1 Tbsp | Olive oil |
| 1 | Carrot, diced |
| 1 | Celery stalk |
| 1 medium | Onion |
| 1 | Leek, white only |
| 3 cups | Beef stock, heated |
| ¼ cup | Soy sauce |
| 1 | Cinnamon stick |
| 4 | Cardamom pods |
| ⅓ cup | White sugar, or use 1/2 cup rock sugar |
| 2 | Star anise |
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Directions
- Preheat the oven to 150C.
- Season the venison and sear in the oil in a non-stick frying pan. Place in an oven pan. Add the vegetables to the frying pan and cook for a few minutes, until coloured. Add to the venison.
- Add enough stock to cover, together with the soy sauce, cinnamon and cardamom. Loosely cover with foil then slow cook for 3 hours or until tender.
- Strain the stock through a sieve into a saucepan. Add the white or rock sugar and liquor and boil until reduced and thickened, about 5 minutes.
