Game is both lean and sustainable and I am happy to live in a country where it can be purchased easily when it is in season and is also served seasonnaly in many restaurants. I got this meat from Tellermitte.
Spice blend:
- Seeds from 14 cardamom pods
- 1 heaped tblsp cumin seeds
- 1 heaped tblsp coriander seeds
- 1 tsp black peppercorns
- 1 cinnamon stick (Ceylon or Sri Lanka – not cassia), broken
- ½-1 tblsp chilli powder
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- 10 cloves
Vindaloo:
- 2 dl apple cider vinegar
- 1 kg venison, cut into 2-3cm chunks
- 8 tbsp oil or ghee
- 750 g trimmed and peedled red onions , chopped not too finely
- 12 garlic cloves, peeled and sliced
- 2 large thumbs of ginger, scrubbed and cut into matchsticks
- 2 red chillies, trimmed, deseeded and sliced
- Small handful dried curry leaves (approx 30 leaves)
- 4 tsp salt or to taste
- 3 tblsp tamarind pulp
- 2 tblsp light brown sugar
- 2 tblsp mustard seeds, either black or yellow
- water
- 2 tins chopped tomatoes
Like most dishes cooked with these spices, this is even better reheated the next day.
Dry-roast the cardamom, coriander and cumin seeds and the black peppercorns in a small pan for two minutes till fragrant.
Grind together with the cinnamon stick and combine with the chilli powder, turmeric and cloves.
Mix the meat, the spice mixture and the apple cider vinegar well and let marinade for maximum an hour.
Meanwhile, heat 4 tblsp oil or ghee and fry the onions about 15 minutes, stirring occasionally, till the onions are soft, translucent and lightly caramellised.
Then add the garlic, ginger, chilies, curry leaves and salt and continue frying for five minutes.
Add the tamarind, sugar and mustard seeds, stir well and continue to simmer on very low heat.
Brown the diced venison in batches in the remaining oil and add them to the onions. Deglaze the pan with water between batches and add this as well. Add any marinade left after browning all the meat to the pan.
Add the tins of tomato. Stir well, bring to a gentle simmer and cook for a couple of hours, stirring occasionally and adding water if needed, till the meat is very tender.
Serve with this mix of brown rice, quinoa and lentils. Perhaps cooked with spices as follows:
Mix equal amounts of brown rice (cooked with a cinnamon stick), quinoa (cooked with turmeric and Indian bayleaves), and red lentils (cooked with ajwain seeds). Stir in a tablespoon ghee and sprinkle with chopped coriander leaves before serving.
Also this beetroot salad:
- 4 medium beetroots, boiled and cubed
- 1 tblsp olive or coconut oil
- 2 red onions, finely sliced
- 1 tblsp ginger, finely chopped
- 1 tsp garam masala
- 1 chili (optional)
- 1 tblsp lemon juice fresh
- Sesame oil and chopped almonds for serving
Sauté onion and ginger in the oil. Stir in garam masala, stir, then stir in beetroot and chili and cook for a couple of minutes.
Finish with a squeeze of lemon juice, a sprinkle of sesame oil and sliced almonds.