Kiwi venison mince
Because my family like it so much they are always looking for second helpings
|500 g||Venison mince|
|1 large||Onion, diced|
|2 cloves||Garlic, finely chopped|
|2 tsp||Ground cumin|
|2 Tbsp||Fresh coriander, finely chopped|
|2 sprigs||Fresh rosemary, finely chopped|
|2 long||Spring onions, finely chopped|
|1½ Tbsp||Canola oil|
|½ cup||Red wine, a good merlot|
|1 sprinkle||Salt, To taste|
|1 sprinkle||Ground black pepper, to taste|
|2 dessert spoons||Cornflour|
- Heat oil in wok or deep pan. Add diced onion and garlic, sauté until light brown then add cumin. Stir and cook for 1 to 2 minutes.
- Add minced venison and cook until lightly browned then add red wine and cook 2 minutes.
- Add coriander, rosemary and spring onions and cook for 2minutes. Add salt and pepper to taste.
- Mix corn flour with the water and stir into the mince. Cook until juices are thickened. Serve on top of flat egg noodles and garnish with asparagus.