Venison Curry

Game in India is not prepared very often, and when it is, it is prepared in the same way as lamb – as a curry. The following recipe suggests venison shoulder, but it can also be made with other pieces of venison or other game, such as deer or fallow deer. As an accompaniment to the finished curry, either basmati long grain rice is suitable, or you can serve thin flatbreads baked in hot fat and floating in a frying pan.

Preparation Parry the venison, i.e. remove all skin and sinews, and cut into 2 to 3 cm cubes, put in the refrigerator until further use.

Remove the peel from the onions, garlic and ginger root and chop everything together. Cut off the lemongrass. Cut the chili peppers in half, remove the stem, seeds and septum from each and chop the flesh. Remove the peel from the turmeric and finely grate it. It is best to wear gloves when doing this, as the root stains very strongly.

Rinse the bell bell pepper, remove the stalk, seeds and septum and cut the flesh into small strips. Rinse and clean the celery, removing any threads that may be present, and cut the stalks into thin slices. Rinse the carrots, remove the peel and cut into cubes about 1/2 cm.

Blanch the tomatoes, cool, peel, halve and remove the stalks.

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