Spicy tomato, wild garlic and venison steak pot

Spicy tomato, wild garlic and venison steak pot

Perfect in spring when the wild garlic is bountiful.
Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Venison
Servings 6


  • 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


  • 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.
Keyword Venison