There is a strong conservation ban on hunting deer in India and Bangladesh but here in the UK we can
still enjoy these old recipes. This southern Indian curry showcases two popular ingredients from the region: curry leaves and mustard seeds. Their rustic aromas lend themselves well to strong-flavoured meats such as venison and wild boar.
500gboneless venison fillet, diced
or 500gboneless venison haunch, diced
2 tablespoonswhite wine vinegar
1 tablespoonfresh ginger, finely chopped
1 teaspoonground turmeric
2 tablespoonsrapeseed oil
1large onion, chopped
3garlic cloves, chopped
4green chillies, slit
1 teaspoonblack mustard seeds
1 teaspoonplain flour
1 teaspoonground coriander
1 teaspoonblack peppercorns, crushed
2small tomatoes, diced
coriander leaves, to garnish
Place the meat, vinegar, salt to taste and half the ginger and turmeric in a covered pan or pressure cooker with 250 ml water for 25–30 minutes if using a pan or 10–12 minutes if using a pressure cooker. Strain the meat, reserving the stock, and set both aside until required.
Heat half the oil in a pan, add the onion, garlic, green chillies, curry leaves and remaining ginger and sauté for 5–7 minutes, until the onion becomes translucent. Set aside until required.
Heat the remaining oil in another pan and sauté the mustard seeds until they pop. Stir in the flour, ground coriander, peppercorns and remaining turmeric and sauté for a minute, then add the cooked venison. Cook for 3–4 minutes, then stir in the onion mixture. Pour in the reserved cooking stock and tomatoes and simmer until the sauce thickens. Garnish with coriander and serve with rice or bread.