To make 4 portions:

600 g elk, diced
3 tbsp oil
1 piece of ginger, about 2 cm
1 garlic clove
1 star anise
1 bay leaf
3 cardamom kernels
1 dried chilli or piri-piri
1 tbsp tomato puree
100 ml red wine
1 tbsp red wine vinegar
150 ml veal stock
500 ml water
300 g frozen wok vegetables with water chestnuts
2 tsp sweet chilli sauce
Salt and pepper
Corn flour

You can obviously use diced casserole beef if elk is not available. Serve the casserole with tasty mashed potato or coconut rice.
 
1. Cut the meat into 2 cm dice. Brown in batches using 2 tbsp of the oil. Season with salt and pepper and put in a casserole dish.

2. Slice the ginger and chop the garlic coarsely. Put ginger, garlic, star anise, bay leaf, cardamom and piri-piri in a spice bag or tie them with gauze. Add the bag to the casserole.

3. Stir in the tomato puree and add the red wine and vinegar. Boil until the liquid has been absorbed.

4. Add water and veal stock and simmer for 35-40 minutes or until the meat is tender.

5. Remove the meat using a slotted spoon and discard the spice bag. Boil the gravy briskly for about 5 minutes. Thicken with corn flour mixed with water. Add salt and pepper according to taste and return the meat to the casserole.

6. Brown the vegetables in the last tbsp of oil. Season with salt, pepper and sweet chilli.

7. Serve the casserole and vegetables with mashed potato or coconut rice. 

This recipe comes from:
www.tasteline.com