4 Wild and Game wild boar steaks, cut into bite-sized pieces
4 asparagus spears (sliced) Half a red pepper (sliced)
1 small carrot (sliced)
Half a medium onion (sliced)
ml light soy sauce
1 large tsp garlic paste
1 large tsp ginger paste
1 large tsp ginger paste
2 tbsp honey
2 tsp cornflour
Sesame oil
ml water
1
Step 1
Pre-heat the oven to 160 degrees centigrade, gas mark 3
2
Step 2
Heat some sesame oil in an oven-proof pot, add the meat and cook until browned.
3
Step 3
Mix the soy sauce, honey and cornflour in a small jug.
4
Step 4
Add the garlic and ginger and cook for a couple of minutes, then pour in the soy, honey and cornflour mix. Stir and cook until thickened then top up with the water.
5
Step 5
Keep on the heat until bubbling well, then put the lid on and transfer into the oven and cook for 2 - 2.5 hours. Check regularly and top up with water when necessary. You want the sauce to end up quite thick and sticky.
6
Step 6
Heat some sesame oil in a wok or frying pan and fry the vegetables for a few minutes – don’t overdo it; you want them to retain their bite.
7
Step 7
Add the vegetables to the pot of meat and stir well. Serve with noodles or rice.
Ingredients
4 Wild and Game wild boar steaks, cut into bite-sized pieces
4 asparagus spears (sliced) Half a red pepper (sliced)