Simple Dinners: Venison rendang curry

Ingredients

• 1 pack Field & Flower Sous Vide Pulled Venison Shoulder (350g)
• 2 tbsp vegetable oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 2 lemongrass stalks, bruised
• 3 kaffir lime leaves
• 1 cinnamon stick
• 3 cardamom pods, lightly crushed
• 3 star anise
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground fennel
• 1 tsp chilli powder (adjust to taste)
• 1 tsp brown sugar
• 1 can (400ml) coconut milk
• 240g Beef Bone Broth
• Salt, to taste
• Garnish with fresh cilantro leaves and toasted coconut flakes