Braised Venison

Rinse & cut the venison into pieces.

Peel & chop the onion.

Rinse & slit the green chilies.

Rinse & chop the tomato.

To a pot on medium heat, add in the vegetable oil, onions, green chilies & thyme.

Thereafter, add in the cumin (jeera) seeds, fennel (soomph) seeds, star aniseed, cinnamon stick & bay leaves. .

Mix & allow to sauté on until onions are translucent.

Once the onions are translucent, add turmeric powder, garam masala, cumin (jeera) powder, coriander (dhania) powder, cardamom (elachi) powder, red chili flakes, chili powder or masala & the ginger & garlic paste.

Mix well.

Add in the venison & salt to taste.

Mix well, coating the meat in the spices.

There is no need to add any water as most of the water will come out the meat itself.

Cover & allow to braise for 10 minutes. This will allow the meat to seal in the spices.

After 10 minutes, give it a quick stir. Notice how much of water has escaped from the venison.

Add in the chopped tomato, curry leaves, fresh coriander (dhania) & mint. I used to always remove the stem from the curry leaves until my mum told me not to as it contains most of the flavour as well – so it’s up to you however you add it into your curry.

Mix until everything is combined. Once again, do not add any water.

Cover & allow to cook for 25 minutes on medium heat.

After 25 minutes, give it a stir & check if the meat is cooked throughout.

Once the venison is cooked, turn off the heat & plate.

Garnish with freshly chopped coriander (dhania).

This Braised Venison goes well with soft white bread, roti, naan or rice.

The meat will be a tad tough but that is how venison is – if over cooked, it loses its flavour.