Venison, tofu and tamarind hotpot

Ingredients;

3kg venison haunch, trimmed and cut into 2cm dice

300ml sweet soy

4 large red chillies, finely sliced

5 red onion, diced

20 cloves garlic, chopped

2 knobs of galangal, chopped

3tblsp shrimp paste

500ml tamarind water

150ml sweet soy

4ltrs beef stock

500g tofu diced

Bean sprouts, sliced chilli, scallions and coriander to serve

Method;

Marinate the venison in sweet soy.

Place the chillies, red onion, garlic, galangal and shrimp paste into the robo and blend to a coarse paste. Heat a wok over high heat with some oil and fry the paste for 5mins, then add the tamarind water and sweet soy, simmer for 5mins. Add the beef stock and bring to the boil.

Heat a deep fat fryer to 180c. Deep fry the venison in batches until well browned, then add to the stock simmer until the venison is tender approximately 2 hours. Adjust seasoning. Remove the venison from the broth and strain trough a fine sieve.

To serve;

Place the tofu, bean sprouts, chilli, scallions and coriander into serving bowls. Add the hot venison and pour over the venison and broth and serve.