How To Make Wild Venison ‘Dhansak’ & Saffron Basmati Rice

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 6
wild venison ‘dhansak’ & saffron basmati rice cooked

Ingredients

  • 4 x 160g venison haunch steaks (cut into even sized dice) or 1 x 500g diced wild venison
  • 2 tbsp rapeseed oil
  • Sea salt & cracked pepper to taste
  • 2 x large onions peeled & sliced
  • 2 x cloves garlic crushed
  • 1 thumb fresh grated ginger
  • 2 tsp Garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin seeds
  • 1 tsp fenugreek
  • ½ tsp chili flakes
  • 300g tomato passata
  • 1 tbsp tamarind paste
  • 400ml chicken stock
  • 1 large sweet potato peeled & diced
  • 125g split red lentils rinsed & drained
  • 1 bunch fresh coriander
  • Natural yoghurt (fat free)
  • 200g Basmati rice cooked in saffron water (optional)
  1. Sear the venison in a flameproof casserole dish over a high heat with a little oil seasoning as you go until rich and golden then set aside
  2. In the same casserole dish fry the onions until soft & lightly browned then set aside
  3. Add a little more oil then gently fry the garlic, ginger & spices
  4. Add the tomatoes, tamarind & stock then bring to a simmer
  5. Add the venison to the pot, cover & cook for 1½ hour in a preheated oven 130°c fan assisted or 150°c without a fan (gas mark 2)
  6. Next add lentils & sweet potato to the casserole then place back in the oven covered for 1 more hour until the venison, lentils & sweet potato are tender
  7. Carefully remove from the oven then check seasoning
  8. Serve with freshly cooked saffron scented rice, loose yoghurt & lots of fresh coriander