Braised Venison – Serves 5 people (for best results – dry braise)
20
Mar
Mar
1kg Venison
¼ Cup Oil
2 Onions Sliced
Whole Spice (3 cinammon sticks, 3 bayleaves, jeera, star seed)
Sprig of curry leaves
Stem of thyme
2 Tsp Ginger & Garlic
2 Tomatoes Chopped
3 Green Chillies
3 to 4 Tbsp Mixed Masala
Salt to Taste
Dhania to Garnish
1
Add oil to heated pot
2
Add whole spice
3
Then add onions, chillies, curry leaves, thyme and let it sautee (till browned)
4
Add venison, ginger & garlic, and salt to taste
5
Keep adding water and leave venison to steam for + -45mins
6
Then add masala and tomatoes and leave for another + - 30mins
7
Curry is now cooked, you can Garnish and serve
8
Note – Fresh or frozen peas can be added
Ingredients
1kg Venison
¼ Cup Oil
2 Onions Sliced
Whole Spice (3 cinammon sticks, 3 bayleaves, jeera, star seed)
Sprig of curry leaves
Stem of thyme
2 Tsp Ginger & Garlic
2 Tomatoes Chopped
3 Green Chillies
3 to 4 Tbsp Mixed Masala
Salt to Taste
Dhania to Garnish
Directions
1
Add oil to heated pot
2
Add whole spice
3
Then add onions, chillies, curry leaves, thyme and let it sautee (till browned)
4
Add venison, ginger & garlic, and salt to taste
5
Keep adding water and leave venison to steam for + -45mins
6
Then add masala and tomatoes and leave for another + - 30mins
7
Curry is now cooked, you can Garnish and serve
8
Note – Fresh or frozen peas can be added
