If you’ve never tried to cook venison the indian way, then it’s about time you do! In London it’s the new black. At the michelin-starred indian restaurant, Gymkhana, they are famous for their muntjac biriyani.
I love indian food, and i often make this north indian curry, with what ever venison i’ve got. In this recipe i have used roe deer, but you can easily use fallow, red deer or moose.
I always use whole spices fo my spice mix. They taste so much better, and keep for much longer than the ground spices. It does require a pestle & morter, though or a spice grinder of a sort. But, when your whole kitchen i filled with the smell of these wonderful exotic spices and you taste the result, you’ll find that it’s worth the extra work!
In the summertime i like to serve the curry with something fresh, like a zingy tomato salad and safran rice. In the wintertime you could serve it with a chickpea curry and some braised spinach.
Soak the chilis in boiling water. Roast the coriander and cumin seeds on a dry pan, till they start getting a little colour.
Remove the stalk an the seeds from the chilis and pound them in the morter, with the rest of the ingredients.
2 tsp cumin
11/2 coriander seeds
1/2 tsp fennelseeds
1/2 tsp cloves
4 cardemon pods
4 kasmiri chilis ( If you can’t get hold of kashmiri chilis, use 2-3 normal dried chilis)
Season the meat with salt an pepper. Heat 3 tbsp sunflower oil in a heavy bottomed pan, and brown the meat well. It’s really important to fry the meat in one layer, so that you’ll get a nice crust on the meat. That’ll give you lots of flavour. Repeat the process till you have browned all the meat, and set aside.
Add 3 more tbsp of sunflower oil to the pan. Add the cinnamon stick and the black cardamon an let it infuse for a couple of minutes. Ad the onion and let the fry gently over med/ lov heat, till they are golden and caramelised. Ad the garlic, ginger and the spiceblend. Season with salt and pepper, and give it a good stir.
Ad the tomatoes, and let the cook for 5-10 minutes. Ad the yoghurt, the ground almonds and about 500ml of water. Return the meat to the pan, and let it simmer, gently, for 2-3 hours, till the meat is really tender. Have a taste and adjust with salt and pepper, if needed.
800g roedeer, cut into 3 cm chunks
2 onion, finely diced
4 cloves of garlic
2 cm ginger, grated
2 black cardamon
1 cinnamon stick
2 cinnamon leaves
2 plum tomatoes, skinned and finely chopped. (You can also use good quality tinned ones)
2 spsk greek yoghurt
2 tbsp ground almond
To make the perfekt rice, you need to wash the rice really well. It’s important to wash off all the starch, so you can get nice and “fluffy” rice. When the water runs clear, your rice will be ready to cook.
Soak the safran in 100ml of boiling water.
Melt the butter in a casserole, and ad cumin seeds and cardamon. As the butter start to bubble, ad the rice, water and salt. When the water starts to boil, put the lid on and reduce the heat to low. After 5 minutes, ad the safran water with all the safran threads. Put the lid back on, and cook the rice, till all the water has evaporated. Leave to rest for 5 minutes.
1 cup basmati ris
1 tsp cumin seeds
2 green cardamon pods
1 pinch of safran
1 tsp salt
50g unsaltet butter
Slice the tomatoes and ad the m to a bowl with the red onion and the chopped coriander. ad the limejuice. Give it a good mix and adjust the taste with extra salt, pepper and lime juice, if needed.
250g sun ripe tomatoes, preferably a mix of different colours and shapes.
1 handful of coriander, roughly chopped
1/4 red onion, finely sliced
juice of one lime
salt & pepper