This Indian Recipe Serves 2-3
Braised Venison is more on the dryer side as compared to the typical curry. This is one of my favourite dishes that my mum & late grandmother used to prepare for me. Venison is also known as the meat of the buck or deer, it’s a game meat & often there are different ways to cook it to get rid of the gaminess – I recommend freezing it, defrosting & then preparing it.
They always cooked this type of meat in this way, although you may cook it as a normal curry if preferred. If you haven’t tried Braised Venison as yet, I highly recommend that you do.
The key to this dish is not to add in any water. There is a sufficient amount of vegetable oil incorporated in this recipe & Venison usually has a lot of water which will ensure that everything cooks well without any water being added. Peas can also be added if preparing it this way but I ain’t a lover of peas so I’m skipping that.
Braised Venison Ingredients:
- 1kg Venison
- 3 tablespoons vegetable oil
- 1 onion
- 1 tomato
- few sprigs thyme
- 2 teaspoons ginger & garlic paste
- 2 green chilies
- 1 star aniseed
- 2 bay leaves
- 1 cinnamon stick
- ½ teaspoon cumin (jeera) seeds
- ½ teaspoon fennel (soomph) seeds
- 2 teaspoons garam masala
- 1 teaspoon cumin (jeera) powder
- 2 teaspoons coriander (dhania) powder
- ½ teaspoon turmeric powder
- ½ teaspoon cardamom (elachi) powder
- 3 tablespoons chili powder or masala
- salt to taste
- 1 sprig curry leaves
- ¼ cup fresh coriander (dhania)
- ¼ cup fresh mint
- freshly chopped coriander (dhania) for garnishing
- 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.