Spice Pots Venison Bhuna

Dec 06, 2018

Venison is one of the most nutritious of all red meats and a good source of healthy protein. Meat from deer has been important to the human diet since prehistoric times.

Venison has less than 2% fat – less than skinless chicken – and higher levels of iron than any other red meat. It’s also full of B vitamins.

The richness of the meat works so well with our fragrant Bhuna blend.

Serves 6 - 8

Ingredients:
8 teaspoons Bhuna Spice Pot
2 tablespoons oil
2 large onions, finely chopped
4cm piece of ginger, grated or finely chopped
5 fat garlic cloves, crushed or finely chopped
10-15 curry leaves (optional)
1 400g tin chopped tomatoes
1kg diced venison
2 teaspoons salt

Heat the oil then cook the onions, ginger and garlic until softened. Add the curry leaves and tomatoes and cook until the tomatoes are reduced to a thick paste. Add the Bhuna spice and cook for a minute, stirring. Add the meat and salt and cook for 5 minutes. Add 250ml water and bring to a simmer. Cover and cook gently on a low heat on the hob for about 80 minutes or until the meat is tender. You can also cook this in the oven on a low heat, but it will take longer, perhaps up to 2 hours. Slow cookers also work wonders for this recipe.

You may need to reduce the sauce - remove the lid, increasing heat to high and stirring continuously until the sauce clings to the meat. Delicious served with rice and our Mint and Coriander Raita.

Make a day ahead if you can - it always tastes better on the 2nd day! If you don't need such a large quantity, I still think it's easier just to make this big batch and freeze what you don't want. However, you could just half the ingredients.