1. Rinse the corned venison in cold water. Put the onion and apples in the base of a large crockpot and stand the venison on top. Pour over the ginger beer. Cover and cook on low for 3-5 hours until tender.
Ginger and Mustard Sauce
2. Gently pan fry the ginger in the butter for 2-3 minutes. Stir in the flour and cook until frothy.
3. Gradually add the chicken stock stirring continuously until the sauce thickens, add the mustard and brown sugar. Season with salt and pepper.
4. Serve with creamy mashed potato or kumara and steamed greens.