Nicola and I love to use venison in our meals. We’ve been meaning to try a slow cooked oriental style dish that we could cook in the woods; well Nicola has done it again and come up with absolute belter of a slow cooked sweet and sour venison. We’ve cooked ours in a pit oven, but we first tried it out in a slow cooker at home.
Ingredients
- 1.5 kg of diced venison
- Blackberry ketchup
- 4 tbsp of light soft brown sugar
- 4 tbsp of dry sherry
- 4 tbsp of cider vinegar
- 4 tbsp of light soy sauce
- 2 tins of pineapple with juice
- 2cm piece of ginger, grated
- 6 peppers, de-seeded and roughly chopped
- 2 onions, finely chopped
- 3 tbsp of cornflour
- 5 tbsp of water
How to cook the Slow Cooked Sweet and Sour Venison
- Brown the venison in batches and place in a dutch oven
- Fry the onion until transluscent
- Add the blackberry ketchup, ginger, sugar, sherry, cider vinegar, soy sauce, pineapple juice and combine
- Add the peppers and pineapple
- Pour over the venison
- Slow cook in a prepared pit oven (or use a slow cooker)
- Make a paste with the cornflour at the end of the cooking time and add to the dish until thickened
From time to time we make this sweet and sour venison dish on our Hunter Gatherer Weekend. You can find some other venison recipes on our blog such as this curry and this stiffado.
Or to see loads of photos from our Wild Foods & Woodland Cooking course, look on our Facebook page.
