Braised Venison with Ginger & Potato Boxty

Mon, 24 November 2025

Braised Venison with Ginger & Potato Boxty

Ingredients

Braised Venison

• 1 tbsp oil

• 400g venison, cut into cubes or thin slices

• 1 red onion

• 100g ginger

• 5 cloves garlic

• 1 handful coriander (stalks included)

• 1 tsp Chinese five spice

• 5 star anise

• 1 cinnamon stick

• 2 tbsp black peppercorns

• 50g brown sugar

• 100ml dark soy sauce

• 50ml light soy sauce

• 50ml sweet soy sauce

• 400ml stock (beef, game, or chicken)

Method

1. Brown the venison:

Heat a pot or saucepan with a little oil. Add the venison in batches and fry until browned. Transfer each browned batch to a separate dish.

2. Make the spice paste:

Roughly chop the onion, ginger, garlic, and coriander stalks. Place in a food processor and blitz into a coarse spice paste.

3. Toast the spices:

Add the remaining oil to the pot you used for browning. Add the star anise, peppercorns, cinnamon stick, ginger, and five spices. Toast gently for 30–60 seconds.

4. Cook the spice paste:

Add the spice paste to the pan. Fry for a few minutes, scraping up any browned bits from the venison. Cook until fragrant and softened (add a splash of water if it sticks).

5. Braise the venison:

Return the venison and any resting juices to the pot. Stir in the stock, three soy sauces, and brown sugar. Bring to a gentle simmer.

6. Slow cook:

Cover and cook in the oven at 170°C for 1½ hours, or simmer on the hob, stirring occasionally, until the venison is very tender.

Potato Boxty

Ingredients

• 100g grated raw potato, squeezed in a paper towel

• 100g mashed potato

• 100g flour

• Pinch of salt

• 30g butter, melted

• 80ml milk (you may not need all of it)