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Venison dopiaza
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Total Time:
4 hours 35 minutes
Try making delicious and rich dopiaza with venison, perfect for slow-cooking. Use neck fillet or diced shoulder for amazing results.
Ingredients:
  • 4 fresh chillies
  • ghee or butter
  • 3 ripe tomatoes
  • 2 tablespoons cumin seeds
  • 1 tablespoon coriander seeds
  • 2 teaspoons black peppercorns
  • 1 tablespoon cardamom pods
  • 5cm piece of ginger
  • 1 kg venison neck fillet
  • 4 heaped tablespoons natural yoghurt, plus extra to serve
  • 9 onions
  • 1 bunch of fresh coriander
Instructions:
  • Dry-toast cumin, coriander, and peppercorns in a pan until fragrant, then let cool for 5 minutes. Crush cardamom pods in a mortar and pestle, remove seeds and pods, then add toasted spices and a pinch of sea salt. Transfer to a large bowl and grate in garlic and ginger. Cut venison into 2-4cm pieces and mix with yogurt in the spice bowl to marinate. Slice 6 onions finely and roughly slice the other 3, chop the chilies. Sauté thick onion slices with garam masala until softened, then set aside. Cook remaining onions and chillies until softened. Add venison and marinade, cook on high for 5 minutes. Stir in chopped tomatoes, cover, and cook on low for 4 hours, stirring occasionally. After 2-3 hours, add reserved onions and cook uncovered for an hour more. Finish with chopped coriander and serve with rice, extra yogurt, naan, and mango chutney.

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