Venison Madras

Preparation

Serves 2

Ingredients

  • 400g diced venison
  • For the marinade:
  • 1tsp black peppercorns
  • ½ stick cinnamon
  • 1tsp ground cumin
  • ½ chopped onion
  • 8 cloves garlic
  • 50g chopped fresh ginger
  • ½ tsp turmeric
  • 1 ½ tsp salt
  • ½ tsp sugar
  • 12 cardamon pods
  • 1 tsp ground chilli
  • 1 tbsp vinegar
  • To cook:
  • 1tbsp sunflower oil
  • 1 onion chopped
  • 4 chopped tomatoes
  • 100ml water

Instructions

  1. Grind all the spices into a powder using a pestle and mortar or spice grinder.
  2. In a small food processor blend all the marinade ingredients together.
  3. Add the venison to the marinade and refrigerate for a minimum of 4 hours.
  4. Heat the oil in a pan or wok and add the chopped onion and fry until soft and golden.
  5. Increase the heat and add the meat with all of the paste and fry for around 10 minutes.
  6. Stir in the tomatoes and water, cover and cook for around 2 hours until tender.
  7. Check every so often, making sure that it hasn't become too dry. If so, add a splash of water.