ROASTED VENISON

Ingredients

2 kg kudu ( or any wild game )

2 teaspoons salt

3 teaspoons ginger/garlic

3 teaspoons freshly pounded green chillies

1/2 cup ghee

125ml sour or fresh cream

1/3 teaspoon elachi powder

1/2 teaspoon turmeric

* 2 small pieces of cinnamon stick

* 2 teaspoons dhania (coriander) seeds

* 1 teaspoon jeera (cumin) seeds

*1/2 teaspoon whole black pepper

* A few whole cloves

1 cup vinegar

METHOD

1. Make deep cuts in the venison and wash it throughly, to make sure that all blood clots are removed. Place the meat in a bowl of water, to which a cup of vinegar has been added, soak overnight. Rinse out and pat dry.

2. Roast the ingredients marked with asterisk in a heavy based pan. When an aroma arises, remove from heat. Pound coarsely and add to salt and other spices

3. Beat half of the ghee and the cream together.To this add the spices and smear the marinade well into the cuts and all over the meat. Marinate for a few hours

4. Place meat in a greased pan , with the marinade and dot the remaining ghee over the meat. Cover pan with foil , or you could use a roasting pan with lid. Bake athe 180°C until meat is tender.

5. When meat is done remove some of the marinade from the pan and add it to:

1/2 cup fried crushed onion

2 tablespoons tomato puree

2 tablespoons either yoghurt or lemon juice

2 tablespoons fresh cream

Add sufficient water to this to make a consistency of thin cream. Cook over high heat , and pour over meat before serving. Garnish with dhania leaves.

#venison #roast