Pulled venison & fennel

Perfect for poke bowls, in wraps, on toast or served with rice.

And with summer here these kinda options have become my full time jam - YUM.

Ingredients:

• 500g venison, diced

• 1 tbsp onion powder

• 2 1/2 tsp dried oregano

• 1 1/2 tsp mustard powder

• 1 cup water

• Salt to taste

• 10 small brown mushrooms, sliced

• Ghee or butter

• 1 large fennel, shaved

• 1 tsp onion powder

Method:

1. Slow cook the venison, 1 tbsp onion powder, dried oregano, mustard powder, water and salt on low for 6-8 hours or overnight (I also like to use a large ceramic dish on top my stove top, I set it on low (only do this if you have an electric stove top)).

2. Pull apart the venison - roughly - using a fork. Add in the mushrooms.

3. Heat a frying pan over a high heat, add the ghee, fennel and onion powder. Brown off the fennel sides (it doesn’t need to be cooked through). Add this to your slow cooker. Cook for a further 30-60 minutes. Season with salt and pepper to taste.

4. Enjoy this with poke bowls, in wraps, on toast or served with rice. Yum.