Venison with Sautéed Garlic Greens and Asian Master Stock

Venison with Sautéed Garlic Greens and Asian Master Stock

Ready in 30 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 21, 2019.


Coconut Rice

  • 1 cup jasmine rice
  • 1 pack coconut milk
  • ¾ cup water

Garlic Greens

  • 1 courgette
  • 2 baby bok choy
  • 1 clove garlic, sliced


  • 1 pack venison medallions

Asian Master Stock

  • ½ clove garlic, sliced
  • 1 star anise
  • ½ cup From My Kitchen chicken broth
  • 1 pack Asian master stock sauce
  • 1 tsp soy sauce

To Serve

  • 1 pack crispy shallots

Have Handy

  • oil
  • soy sauce
  • salt


  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.

Nutritional Information

Energy 2506 kj
599 kcal
Protein 45.2g
Carbohydrate 59.8g
Fat 19.8g