For Christmas, we had pot-roast venison, with a lemon and horseradish gravy. We had a lot of venison for two people, so I also made this curry. It is adapted from a very odd recipe from the BBC website – the quantities were mad, and didn’t match between imperial and metric, so I sort of made up the gaps. It was delicious, although rather hot. I’d like to make it again, so here is what I did.
- 1kg venison, diced into 1 inch cubes
- 3 cloves of garlic
- 2cm of ginger root, grated
- 4 tbsp olive oil
- 2 cans of chopped tomatoes
- 1 large onion, chopped
- 2 tbsp kashmir chilli powder, or 1 tbsp ordinary chilli powder
- 2 tbsp ground coriander
- 2 tbsp ground turmeric
- 2 tbsp crushed juniper seeds
- 2 tsp garam masala
- 2 tsp molasses sugar or other brown sugar or treacle
- 2 green chillies, deseeded and finely chopped
- 1 tbsp chopped coriander leaves
- greek-style thick plain yoghurt
- 500ml stock (I used the lemon gravy)
- Heat the oil in a large heavy casserole dish, and fry the chopped onions over a medium heat.
- After around 5 minutes, add the crushed garlic, grated ginger and chopped chillies.
- When the onions are browning, add the venison, and stir in to cook and brown the meat.
- Add the spices and cook for a few more minutes, stirring them in well.
- Add the tinned tomatoes and stock, and bring the mixture to a simmer.
- Cook over a low heat on the hob or in the oven for 1 1/2 hours, or until the meat is tender. If you are using left-overs, half an hour should be enough.
To serve, stir in two tablespoons of yoghurt, and garnish with the chopped coriander. Serve with nan bread or rice, and with a side-dish of yoghurt.