Mix together the sesame oil, ginger and chilli.
In 1 tablespoon of olive oil, cook the venison in a wok for a few minutes until it starts to cook.
Then add the sesame oil mixture. Stirfry for a bit then throw in your broccoli and onions.
In the same container you mixed your sesame oil, add the stock cube, boiling water and arrowroot. Stir until all dissolved.
Throw this into your wok along with the cranberries and cook for another 5 or 10 minutes until the broccoli is tender.