Fillet of venison poached in Asian spiced stock

Ingredients
1500 |
g |
fillet of venison |
6 |
|
cinnamon sticks |
12 |
star anise |
|
4 |
tbsp |
five-spice mix (ground) |
6 |
tbsp |
sugar |
400 |
ml |
sweet soya sauce (manis) |
200 |
ml |
soya sauce |
400 |
ml |
rice vinegar |
Preparation method
- Combine the ingredients, heat to 80°C, and leave to infuse for half an hour.
- Clean the fillet of venison and place in the spiced stock. Poach the meat in the stock for ten minutes until done.
- Remove the meat from the stock and set aside under a heat lamp or in a heating cabinet.
- Take some of the stock and mount with butter to create an accompanying sauce.
Serving suggestions
- As a component in a composition with apple and potato mash.
- In a composition with components of Jerusalem artichoke, apple, celeriac, parsnip, pear, pumpkin, beetroot, red cabbage, onion, or sweet potato.