I don’t know how much venison they eat in Asia, but nevertheless, this is my Asian-inspired venison with butternut squash:

500g stewing meat (I used venison)

2 tbs soy sauce

1 tsp fish sauce

2 cloves of garlic

1 thumb-sized piece of fresh ginger, roughly chopped

2 red chillies, sliced open length-wise

peppadew spice (one my faves!)

1 cup of chicken stock

1 tbs honey

Place all these ingredients in your slow-cooker (so easy!) and cook on high for 3 hours. After 3 hours, remove meat from cooker and chop into pieces and remove bones. Return to cooker and add another splash of soy sauce, a dash more water and 3 tbs of sweet chili sauce. (Venison loves something sweet!)

Cook for another hour and serve with roasted butternut squash.

Enjoy! X