The recipe below is a simpe but tasty venison curry and will comfortably feed 10.

Ingredients

• 2 ½ kg of diced venison
• 8 onions, chopped
• 6 cloves of garlic, chopped
• 2 inch piece of ginger, grated
• 3 tsp of coriander
• 4 pinches of turmeric
• 1 ½ tsp of cumin
• 1 1/12 tsp of garam masala
• 3 – 4 tsp of parika
• 8 tomatoes, chopped

How to make the venison curry

• Heat the oil in a heavy based pan
• Add the onion and sauté over a medium heat for about 20 – 25 mins
• Add the garlic and ginger and fry for 1 minute
• Add the coriander and stir for 1 minute
• Add the turmeric, cumin, garam masala and paprika and sauté for 30 seconds
• Add 200ml of water and cook for 10 minutes
• Add the tomatoes, stir well and cook for a further 5 minutes
• Add salt to taste
• Brown the meat and add to the sauce
• Add 400ml of stock
• Cook until meat is tender (we cook ours in a pit oven for about 2 1/2 hours or so)

Take a look at photos from our ‘Wildfoods and Woodland Cooking’ courses on our Facebook page.