Remember my hunting quest back in Dec 2006 while I was home for my X’mas break? The fawn was killed by someone three weeks later. My cousin shot the doe a few days earlier when he visited the spot again and he sent some of the meat to us as a token since the deer was killed on my folk’s land. My father saved some of the meat and while I was back in Kuching this week, he cooked the venison in a typical Bidayuh style stew. Nothing beats home cooking! Yummy …

The ingredient:

• venison meat
• 1 tbl sp ginger(sliced)
• 1/4 tsp onion (sliced)
• 2 to 3 stalks of lemon grass
• 1 lime (sliced into halves)
• salt to taste

Throw everything except the lime and salt into a pot. Once boiling add the lime and salt to taste. Cook under slow fire until the meat is tender.