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wild venison ‘dhansak’ & saffron basmati rice cooked


A healthy Persian style curry perfect for cold winter nights in! As the venison is lean, it's really important to cook very slowly making sure it does not boil.


  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