Sweet and sour venison

Ingredients for 3 servings:

• 300 g wild boar or venison from the leg
• 1 tbsp peanut oil
• 2 small onions
• 1 stalk(s) leek
• 1 small can of pineapple
• 1 bell pepper
• 30 g cashew nuts, roasted in a pan
• 4 tbsp soy sauce
• 3 tbsp sherry or brandy
• 1 pinch of sambal oelek
• 1 garlic clove(s), finely chopped
• 1 tsp ginger, freshly grated
• pepper, black

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 25 minutes

A change from the “classic” game flavor

For the marinade, mix the soy sauce with sherry, sambal oelek, garlic, and ginger, and season with black pepper. Cut the meat into pieces and let it marinate for 2 hours. Roughly chop the leek and dice the bell pepper and pineapple. Slice the onions into rings. Remove the meat from the marinade (set aside for later) and fry in a pan with peanut oil over medium heat for about 5 minutes. The meat should be cooked through but not browned. Push the meat cubes to the side of the pan and add the vegetables. Fry for about 2-5 minutes, depending on how firm you like them. Combine the meat and vegetables and add the remaining marinade. Sprinkle with roasted cashews.