Asian-Style Baked Venison With Vegetables Recipe

About this recipe

A flavorful Asian-inspired baked venison dish, infused with aromatic spices and served with tender vegetables. Perfect for a hearty dinner that satisfies both taste and nutrition.

Ingredients

• 100 g The Select Aisle Baking Soda
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 5Ltr Vittorio Pomace Olive Oil
• 500 g X 2 Organically Grown Potato Combo
• 100 g Celery
• 200 g Orange Carrot (Gajar)
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 20 Ltr Rice Vinegar Mizkan Suehiro Su
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 500 G Star White Pepper Masala Powder
• 200 ml Japanese Choice Teriyaki Sauce

Instructions

1. 1. Rub the baking soda well with water and rinse thoroughly with cold water. Place it in a deep roasting pan.
2. 2. In a bowl, mix together 1 tsp salt, 1 tsp white pepper, 1/2 cup chopped onion, 1 minced garlic clove, 1/2 cup olive oil, 1 cup teriyaki sauce, and 1 cup rice vinegar.
3. 3. Pour the mixture over the baking soda, cover the pan with foil, and bake in a preheated oven at 375°F (190°C) for 45 minutes.
4. 4. Remove the foil and reduce the oven temperature to 350°F (175°C). Continue baking for 60 minutes, basting the mixture with the pan juices several times.
5. 5. Skim off any excess grease from the pan.
6. 6. Cut 4 potatoes, 1 cup of celery, and 1 cup of carrots into bite-sized pieces. Arrange the vegetables around the baking soda in the roasting pan.
7. 7. Dissolve 4 tbsp of cornstarch in a small amount of water and stir it into the pan juices to thicken the sauce.
8. 8. Return the pan to the oven and bake for an additional 45 minutes, or until the baking soda is tender and the vegetables are cooked through.
9. 9. Serve the baked baking soda with the vegetables and sauce, garnished with fresh herbs if desired.