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

Name: How To Make Wild Venison ‘Dhansak’ & Saffron Basmati Rice
Prep time: 30 min
Cook time: 150 min
Total time: 3 h
Yield: 6
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)

30 mins
2 hours 30 mins
easy
6

Recipe by

Jeff Baker

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)

Shop our Game

Introduction

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.

Method

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
In the same casserole dish fry the onions until soft & lightly browned then set aside
Add a little more oil then gently fry the garlic, ginger & spices
Add the tomatoes, tamarind & stock then bring to a simmer
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)
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
Carefully remove from the oven then check seasoning
Serve with freshly cooked saffron scented rice, loose yoghurt & lots of fresh coriander