Game: venison+pheasant/partridge: 200g, soak in water for 10min， Onion: 1/2， Shallot: 1/2， Garlic: 3 cloves， Leek: Optional， Carrot: Optional， Celery: 1-2 sticks， Scotch bonnet: 1/8, sparingly， Shiitake mushrooms: A handful 5-10， Sweet potato flour: 2 tsp， Rice wine: 2-4tbsp to soak meat， Rice vinegar: 2 tbsp to soak meat， Chicken stock: 1 cube， Black pepper: 1 tbsp， White pepper: 1 tsp， Indonesian soy sauce: 2 tbsp, replaceable w dark soy， Olive oil: 1 tbsp， Sugar: 1 tbsp， Spinach and green peas: Optional, handful， Coriander: Handful, optional， Bay leaf: 1
1Soak meat in water (to remove some of the game unclean taste). Medium heat oil in soup pot, fry onions and shallot on low heat. Add bay leaf. Meanwhile chop garlic and scotch bonnet, shiitake mushrooms, celery (and optional leek & carrot) and add to pot to fry on low heat for 5min. Add chicken stock. Black and white pepper.
2Meanwhile, drain meat of water and add rice wine, rice vinegar and sweet potato flour, mix well. Leave for 5min. Boil a kettle of water.
3Add meat along with marinade to frying pot, fry till light colour change, add special soy sauce (or dark soy sauce). Add 1tbsp sugar. Fry for 2-3min. Add 1L hot water, bring to boil. Reduce to simmer for 10min. Add optional spinach and peas. Blend all together. Serve.