Step 1

Heat oil in wok or deep pan. Add diced onion and garlic, sauté until light brown then add cumin. Stir and cook for 1 to 2 minutes.

Step 2

Add minced venison and cook until lightly browned then add red wine and cook 2 minutes.

Step 3

Add coriander, rosemary and spring onions and cook for 2minutes. Add salt and pepper to taste.

Step 4

Mix corn flour with the water and stir into the mince. Cook until juices are thickened. Serve on top of flat egg noodles and garnish with asparagus.