Chile Braised Venison Bowl

Step 4: Sauté the aromatic base for the braise

  • Venison & braise

    • stock
      500 g
    • white onions
      , thinly sliced
      1/2

    • garlic spice paste
    • chile sauce
    • spiced venison shoulder

Turn the heat to medium-low.

Add the thinly sliced onions and for 2-3 minutes. Add the garlic spice paste and sauté for another minute.

Pour in the chile sauce and stock, stirring to combine and the bottom of the pot.

Return the shoulder to the Dutch oven. It should be about 1/2 to 3/4 covered in liquid; add extra stock if needed.

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