Venison with Sautéed Garlic Greens and Asian Master Stock

Steps

1. Cook rice Combine all coconut rice ingredients in a pot with a pinch of salt and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep veggies Cut courgette into 1x5cm batons. Separate bok choy leaves.
3. Cook venison Heat a drizzle of oil in a fry-pan on high heat. Pat venison dry and season. Cook venison in pan for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered, before slicing thinly and reserve any resting juices. Reserve pan.
4. Cook sauce Heat 1/4 tsp oil in a pot on medium heat. Add second measure of garlic and star anise and cook for about 30 seconds, until fragrant. Add chicken broth, Asian master stock sauce and soy sauce and bring to a simmer. Simmer for 3-4 minutes, until thickened. Remove from heat and keep warm.
5. Cook veggies Wipe venison pan clean and return to medium heat with a drizzle of oil. Add garlic and courgette and cook for 2 minutes. Add bok choy and cook for 1-2 minutes more, until vegetables are tender. Season to taste with soy sauce.
6. Serve rice topped with venison and greens. Remove star anise from sauce then spoon over and sprinkle with crispy shallots.