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2. Remove veal, reserving marinade.
2. Drain tempeh, reserving marinade.
2. Drain venison well, reserving marinade.
3. Drain meat, reserving marinade, and pat dry.
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Add reserved marinade, heavy cream and chicken stock.
Spread the reserved marinade over each leg, top with sambal and serve.
Place fish on top, and drizzle each portion with about 1 tablespoon of reserved marinade.
4. Mix reserved marinade with 1 tablespoon water, and add to pan.
When fish is cooked, spoon reserved marinade over fish and then the soy-sesame mixture.
Brush with the reserved marinade and serve with lime wedges and a scattering of the sesame seeds.
Return all the veal to the pot and add the reserved marinade, celery, sliced fennel, carrots and 1/2 cup of the stock.
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