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Seriously Good Venison

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Ingredients

350g diced venison shoulder
1 onion
1 dessertspoon garlic-ginger paste
1 heaped teaspoon garam masala
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon turmeric
1 tin tomatoes
1/2 pint of water
salt and pepper
200g chapati flour and tepid water to mix

Method

Heat the cooking oil in a casserole dish with a lid on medium heat.
Fry the sliced onions until they turn a pale golden colour.
Add the ginger-garlic paste and fry for 1 minute.
Add the meat and brown, then add the powdered spices
Add the tomatoes and ½ a pint of water and stir
Cook covered on a low heat on the hob or in a medium oven for 1 ½ to 2 hours stirring occasionaly
When the curry is ready mix the chapati flour with tepid water until it forms a ball
Lightly dust a work surface with flour and knead for 5 mins
Roll into thin circles, about 3-4 mm, heat a heavy based frying pan dry fry for about 1 min on each side, the chapatis should puff up
Keep warm between sheets of foil in a low oven while you serve the curry
Add the lime juice to the curry and stir.
Garnish with chopped coriander leaves and serve with the chapatis
Ingredients

350g Venison Mince
1 Onion
1 tbspn oil
1/2 tbspn garlic paste
1/2 tbspn ginger paste
1/2 tbspn cumin powder
1/2 tbspn garam masala
1 tin tomatoes
Juice of 1/2 a lime
Salt to taste
Coriander leaves to garnish
200g chapati flour


Method

Heat the cooking oil in a wok or deep pan, on medium heat.
Fry the onions until they turn a pale golden colour.
Add the ginger and garlic pastes and fry for 1 minute.
Add the minced meat and the powdered spices
Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes.
Add the tomatoes, stir and cook until they are soft.
Put a heavy based frying pan on a high heat
Meanwhile mix the chapati flour with tepid water until it forms a ball
Lightly dust a work surface with flour and knead for 5 mins
Roll into thin circles, about 3-4 mm and dry fry for about 1 min on each side, the chapatis should puff up
Keep warm between sheets of foil in a low oven while you serve the keema
Turn the heat off under the keema, add the lime juice and stir.
Garnish with chopped coriander leaves and the chapatis
Venison Kofta – Serves 2

Ingredients

1 Venison Steak Mince - 350g
1 Seriously Good Curry Paste (see below)
1 Portion of Spice Blend (see below)
1 Onion
3 Tomatoes
1 Flour and Baking Powder Mix (125g self raising flour and 1 tsp baking powder)
1 Natural Yoghurt - 125g


Curry Paste (6 portions) You may as well make this much as it freezes really well

Spring Onions – 1 bunch
Fresh Coriander – 1 bunch, stalks and all
Garlic – 18 cloves
Ginger- 2 dessertspoons minced
Chillies – 3 to 6 medium dependant on taste
Lime Juice – 1 whole
Vegetable Oil – 2 tablespoons

All blended together

Spice Blend

Garam Masala – 1 dessertspoon
Chilli Powder – 1 teaspoon

Method

Venison Kofta with Flatbreads


Place the mince in a bowl and add the spice mix
Use your hands to mix the spices through the mince
Divide into 12
Form into rugby ball shapes by squeezing them with one hand
Leave finger dents for an authentic shape
Brown over a medium heat in a litlle oil then set aside
Thinly slice the onion and fry over a medium heat with a tablespoon of oil for 10 minutes until golden
Add the curry paste and fry for another 4-6 minutes
Chop the tomatoes and add to the pan
Reduce the heat and simmer for 10-15 minutes (add a little water if necessary)
Meanwhile place the flour mix and yoghurt in a food processor and pulse until it forms a ball (you can do this in a bowl)
Transfer to a floured work surface and knead for about 5 minutes, adding more flour as you need it
Roll out into circles and put aside between sheets of greaseproof paper
Add the browned Koftas to the sauce, cover and simmer for ten minutes
Dry fry the flatbreads over a high heat, they only take about a minute each side




SERVES 2

INGREDIENTS

350G Venison Casserole (Chopped Shoulder)
1 onion
2 cloves garlic
1 lg carrot
1 red pepper
1 heaped tablespoon ras el hanout spice mix (you can get this in most supermarkets these days)
About 1 ltr water
6-8 dried apricots
80g cous cous per person
Salt & Pepper
A little oil

METHOD

Heat the oil in a pan and soften the onion
Add the chopped carrot and fry briefly
Add the meat and brown
Add the pepper and garlic then the spices
Fry for a minute or two
Add enough water to cover
Bring to a simmering point
Season
Cover and cook in a medium oven for 2 ½ hours
Add the apricots and cook for another hour or until the meat is tender
Place the Cous Cous in a bowl and cover with an equal quantity of boiling water
Cover the bowl and leave until all the water is absorbed ( about 5 minutes )
Season and serve with the Tagine






A recipe for St David's Day

For the Welsh Rarebit


Ingredients

50g/2oz flour
50g/2oz butter
250ml/9oz strong beer, warmed
250g/9oz strong cheddar, grated
2tsp English mustard
2 tbsp Worcestershire sauce
black pepper

Preparation method

In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. Set aside to cool

For the burgers

Ingredients

4 Veniburgers (TM)
2 Rolls of your choice ( I used Scottish morning rolls )
2 Spring Onions

Preparation Method

Take 2 of the Veniburgers (TM) and a heaped teaspoon of the cooled Welsh Rarebit and place a dollop in the middle of one of the burgers. Place the other burger on top and gently push down to flatten the burgers and squash them together. Gently pinch all the way around the edges of the burgers to seal them together. Place both burgers in a frying pan on a medium heat with a little olive oil. Fry gently for about 6–8 minutes (you do not want the heat to be too high as the filling will get too hot too quickly and explode from the burgers). Meanwhile set the grill to a medium heat. Do not flip the burgers, instead transfer them to a tray underneath the grill, again making sure the heat is not set too high. Finish the burgers off for another 6-8 minutes. Meanwhile slice the buns in half and thinly slice the spring onions. Take some more of the Welsh Rarebit and spread onto the bottom half of the buns and sprinkle with the spring onions. Pop both the top and bottom of the buns inside-up under the grill and lightly toast.

Serve the burgers with home made chips, salad and a fruity chutney.

The savoury Welsh Rarebit goes so well with the venison and the oozing creaminess is really decadent.

A real grown-up burger :)












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