Vietnamese caramel venison with kampot pepper and pak choi
Sweet, sticky, and packed with heat this Vietnamese caramel venison with kampot pepper and pak choi is wild game with a bold Southeast Asian twist.
Ingredients
Fresh Ingredients
- 500 g Venison haunch steaks, cut into bite size chunks
- 2 Shallots, finely chopped
- 2 tbsp Finely grated ginger
- 2 Red chillies, deseeded and finely chopped
- 1 Packet of Pak Choi
- Greek yoghurt
- Chopped red chilli
- Juice of 2 limes
- Lime wedges
Store cupboard ingredients
- Vegetable oil, for frying
- 100 g Brown sugar
- 1-2 tbsp Fish sauce
- 200 ml Hot water
- Freshly ground Kampot pepper
- 2 tbsp Sweet chilli sauce
- Steamed rice to serve
Instructions
- Heat a tablespoon of oil in a wok over a high heat and stir fry the venison, in batches, until browned allover. Remove with a slotted spoon andset aside.
- Turnthe heat down and add another tablespoon of oil to the wok. Stir in the shallots, ginger and chillies andcook over a low heat for a couple of minutes until soft.
- Addthe sugar, fish sauce, lime juice and water to the wok and stir everythingtogether. Bring to the boil, stirringuntil the sugar has dissolved.
- Allowto bubble vigorously for 8-10 minutes until the sauce thickens and becomesslightly glossy.
- Addthe meat to the wok, season with the Kampot pepper to taste and stir in alittle more fish sauce, if needed, along with the sweet chilli sauce.
- Heat until the venison is justwarmed and still slightly pink inside.
- Whilst the venison is cooking,in a separate pan, heat a little groundnut oil over a high heat and briefly stirfry the heads of Pak Choi on either side and season with sea salt flakes and alittle of the Kampot pepper.
- Serve the venison immediatelywith the Pak Choi, steamed rice, Greek yoghurt, lime wedges and sprinkle oversome chopped red chilli.