A favourite recipe for venison from ” Rice, Spice and All Things Nice” by Reza Mahammad.
Ingredients
- 450 g venison striploin
- 60 ml vegetable oil
- 1 tsp fennel seeds
- ½ tsp fenugreek seeds
- 3 bay leaves
- 3 x 4cm cinnamon sticks
- 2 star anise
- 4 green cardamom
- 6 medium onions thinly sliced
- 5 cm piece fresh ginger finely grated
- 2 cloves garlic finely grated
- salt
- ½ tsp Chilli powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tbsp tomato puree
- 1 tbsp chopped fresh coriander
- For the garnish
- 1 large potato peeled cut into julienne strips
- oil
Servings:
Instructions
- Remove the skin and membrane on the venison, then cut in slices roughly 1 cm thick. Place the venison between sheets of cling film and beat flat with a meat hammer or rolling pin.
- Heat the oil in a heavy-bottomed pan, add the fennel and fenugreek seeds, bay leaves, cinnamon, star anise and cardamom, allow to crackle, then add the onions and fry until a pale golden brown.
- Add the ginger and garlic and cook for a minute or two. Add the venison slices, and brown on both sides, then add the ground spices, plus salt to taste, and cook for 2-3 minutes.
- Once the spices have coated the venison, pour in 230 ml (8 fl oz) water, lower the heat and simmer for 7-8 minutes. Add the tomato purée and cook for a further minute. Sprinkle the chopped coriander on top and remove from the heat.
- Meanwhile, heat the oil in a separate frying pan, then fry the potato juliennes until pale gold and crisp. Drain on kitchen paper and lightly salt. Serve the venison topped with the straw potatoes.
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