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Braised Venison – Serves 5 people (for best results – dry braise)

Yields1 Serving

 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