Recipe Method

Pat the venison dry and add to a bowl. Marinade with 2 tbsp yoghurt, 1 tsp garam masala, ½ tsp turmeric, ½ tsp chilli flakes, a small bunch of finely chopped coriander, 2 crushed garlic cloves, a splash of vinegar, salt & pepper. Cover and leave in the fridge overnight. Remove from the fridge 30 minutes before cooking.

Preheat the oven to 140˚C/120˚C Fan.

Slice the chilli in half and finely slice the onion. Finely chop the remaining garlic and ginger.

Add a splash of oil to a large pot. Bring to a medium heat and then add the onion and chilli. Season with salt, cook for 10 minutes, stirring every so often.

Add 2 bay leaves, the cinnamon and 1 tsp cumin seeds to the pan. Mix well and cook for 5 minutes. Once the onions have started to nicely brown, add the garlic and ginger.

Cook for a few minutes before increasing the heat slightly and adding the venison. Add some water to the marinading bowl and set aside. Cook for 5 minutes, mixing well before adding more spices (1/2 tsp garam masala, turmeric, paprika). Cook for a few minutes before adding the water. Add enough liquid to just cover the venison.

Bring the curry to a simmer, remove the cinnamon stick, top with a lid and then cook in the oven for at least 3 ½ hours. You could also use a slow cooker.

Remove when the venison is nice and tender. Check halfway, if the curry is reducing too quickly then add some more water (or coconut milk if you like).

Stir in 1 tbsp yoghurt at the end before serving.

Garnish with crispy shallots and fresh coriander.