Kiwi venison mince

Because my family like it so much they are always looking for second helpings

Ingredients

500 g	Venison mince (Main)
1 large	Onion, diced
2 cloves	Garlic, finely chopped
2 tsp	Ground cumin
2 Tbsp	Fresh coriander, finely chopped
2 sprigs	Fresh rosemary, finely chopped
2 long	Spring onions, finely chopped
1 ½ Tbsp	Canola oil
½ cup	Red wine, a good merlot
1 sprinkle	Salt, To taste
1 sprinkle	Ground black pepper, to taste
2 dessert spoons	Cornflour
¼ cup	Water

Directions

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.
2. Add minced venison and cook until lightly browned then add red wine and cook 2 minutes.
3. Add coriander, rosemary and spring onions and cook for 2minutes. Add salt and pepper to taste.
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.