Spicy tomato, wild garlic and venison steak pot
Perfect in spring when the wild garlic is bountiful.
Ingredients
- 1.5 kg venison haunch steak cut into square-inch dice
- 1 red onion chopped
- 2 garlic cloves finely chopped
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp tomato puree
- 1.5 tbsp tikka curry paste
- 250 ml venison or dark chicken stock
- 600 ml tomato passata
- 2 bunches cherry tomatoes taken off vine
- 100 grams wild garlic blanched
- olive oil for frying
Instructions
- Place some of the oil in a deep, wide pan and allow to become smoking hot. Season the venison and then fry off a bit at a time, sealing it quickly but without cooking it.
- Each time you remove the sealed venison pieces, place to one side then reheat pan before sealing the next lot.
- Turn the heat down, add a little more oil, then add the red onion and garlic; cook without colouring it for 5 to 6 minutes. Now add the cumin and paprika and cook for a further 2 minutes, allowing the spices to release their flavour. Follow this with the curry paste, cook for another 2 to 3 minutes and then add the tomato paste, stirring well and taking care that it does not burn.
- Bring the stock to the boil and stir this in, followed by the passata, bringing it all to the boil before turning down to a rolling simmer. Allow the sauce to reduce to the consistency of double cream.
- Once the sauce has reached the required consistency, add the venison and bring back to the boil, stirring well.
- As the sauce comes to the boil, turn it down to a simmer, add the cherry tomatoes and cook for 6 minutes.
- Separate the wild garlic and drop it into the sauce, bit by bit.Season to taste and serve.
