Stock: 6 star anises 3 small cinnamon sticks 1/2 tbsp five spice powder 200 g Ketjap Manis (sweet soy sauce) 100 g soy sauce 200 g rice vinegar 50 g sugar
600–800 g filleted saddle of venison (cleaned by butcher)
Per portion: 654 kJ / kcal 156, protein 28g, fat 1g, carbohydrate 8g
1. Coarsely crush the star anises and cinnamon, add the rest of the ingredients and 500 ml water, cover and bring to the boil over a low heat. Turn off the hob and leave to cool.
2. Pour the stock through a fine sieve and heat to 80°C. Slice meat into 6–8 equally-sized portions and poach in stock for 12–15 mins. Turn over intermittently if they are not completely covered by the stock (core temperature approx. 60°C).
3. Slice each fillet into two, place on preheated dishes, and pour a little stock over them.
Pureed parsnip and red cabbage with a few pomegranate seeds and chopped pistachios make an excellent accompaniment. The stock can be used several times and is ideal for other game (including birds) and beef, such as fillet of beef. All the ingredients for the stock can be found in Asian supermarkets.