Chinese Venison and Potato Stew
This Chinese venison and potato stew is the perfect thing for changing up your venison stew routine; it’s comforting, yet exciting!
Try serving it with this Chinese Purslane Salad.
- Prep Time20 min
- Cook Time2 hr 30 min
- Total Time2 hr 50 min
- Yield4 servings
Ingredients
- 1.5lbs (680g) venison shoulder, cut into large bite-sized cubes
- 2 tablespoons (30ml) vegetable oil or lard
- 2 medium onions, sliced
- 1 small thumb ginger, peeled and chopped
- 2 whole star anise
- 1 stick cinnamom
- 3 whole cloves
- 3 dried chilies
- 2 bay leaves
- 2 scallions, sliced
- 2 tablespoons (30ml) light soy
- 1 tablespoon (15ml) dark soy
- 1 tablespoon (12g) white sugar
- 1 tablespoon (15ml) Shaoxing wine
- 1/2 teaspoon (1g) white pepper
- 3 cups (750ml) venison stock or water
- 6 smallish white potatoes, peeled and halved or quartered
- 2 large carrots, peeled and cut into bite sized pieces
- 1 4″ (8cm) piece lotus root, peeled and sliced into coins (optional)
- 1 tablespoon (9g) cornstarch
- 2 tablespoons (30ml) cold water
- 1 handful of cilantro (for garnish)
Preparation
Add the cubed venison to a large pot and just cover with water.
Bring to a boil and cook for 2 minutes.
Dump out the water and rinse off the meat and the pot.
This is an Asian cooking method to help rid impurities and off-flavours.
Set the venison aside for the time being.
Heat the oil in the pot over medium high heat and add the onions. Cook for 5 minutes.
Add the ginger.
Wrap the spices in a piece of cheese cloth or in a spice bag (you could also let them float free and scoop them out later). Add them to the pot and cook for 2 minutes.
Add the venison, scallions, both soy sauces, sugar, wine, white pepper, and stock.
Bring to a strong simmer, then lower to a low simmer. Cover and cook for 1.5 hours.
Take off the lid, remove the spices, and add the potatoes, carrots, and lotus root if using.
Bring to a strong simmer and cook until the potatoes are tender, but not falling apart.
Mix the cornstarch and cold water into a paste or slurry and add it to the stew.
Simmer, stirring, until the stew thickens, about 1-2 minutes.
To serve, ladle into bowls and garnish with cilantro leaves. Enjoy!
