Venison sharing curry

Venison sharing recipe
Venison sharing recipe

Venison sharing curry

Prep Time 1 hour
Cook Time 1 hour 50 minutes
Course Main Course
Cuisine Indian
Servings 8


For the venison loin

  • 1 Kg Venison loin
  • 2 Garlic cloves
  • 2 Thyme sprigs
  • 2 Rosemary sprigs

For the curry sauce

  • 750 g Venison mince
  • 50 g Butter
  • 2 Onions, finely cut
  • 6 Garlic cloves
  • 75 g Fresh ginger, grated
  • 4 Cardamom pods
  • 3 g Ground nutmeg
  • 2 g Turmeric
  • 1 Cinnamon stick
  • 6 g Cumin seeds
  • 6 g Caraway seeds
  • 5 g Smoked paprika
  • 2 g Coriander seeds
  • 5 g Fennel seeds
  • 2 g Dried chilli flakes
  • 2 g Black peppercorns
  • 1 bottle Red wine
  • 1 L Chicken stock
  • 80 g Tomato purée
  • 2 times Chopped tomatoes
  • 8 g Salt
  • 1 bag Baby spinach
  • 1 Bunch coriander
  • 250 g Cooked chickpeas
  • 250 g Cooked puy lentils
  • 375 g Natural yoghurt

For the naans

  • 180 ml Water
  • 15 g Dried yeast
  • 20 g Sugar
  • 600 g Strong flour
  • 60 g Butter
  • 30 g Cumin seeds


  • Fry the mince in a little oil until nicely browned all over, then remove from the pan and drain any excess oil. 
  • Add the butter to the pan along with the 2 finely sliced onions, grated ginger and crushed garlic. Sweat until soft.
  • Return the mince to the pan and add all the spices. Cook over a medium heat for 10 minutes.
  • Turn up the heat and pour in the red wine.
  • Allow to reduce by around half, then add the chicken stock, salt, chopped tomatoes and purée and turn the heat down.
  • Simmer for around 2 hours until the mince is tender and the sauce is reduced to a curry-like consistency. 

Naan bread

  • Mix the water, sugar, yeast and 50g of flour thoroughly, then cover and allow to ferment for an hour in a warm place.
  • When the yeast mixture is frothy and active, melt the butter and mix with the yeast mixture and the remaining flour for 5 minutes on a slow setting in a mixer with a dough hook. The dough will become elastic and firm.
  • Allow the dough to rise in a warm place and under cover for an hour (or until it doubles in size).
  • Place the loin in a preheated pan with a little oil and seal until golden brown. 
  • Add the butter and allow to foam until nutty brown in colour, then add the herbs and garlic and cook gently until the meat reaches a core temperature of 45°C. Allow to rest for at least 10 minutes. 
  • Cut the dough into 6 large or 12 smaller evenly sized pieces, then roll them out to a thickness of 5-6mm on a well-floured surface. 
  • To cook the naans, dust off any excess flour and dry fry in a hot, heavy-bottomed pan. After 3-4 minutes, they will begin to puff up. Turn them over and cook for another 3-4 minutes. Once cooked, place on a cooling wire so they don’t sweat.
  • Add in the spinach, chickpeas and Puy lentils and reheat the sauce. 
  • Season to taste, then pour the curry into a wide serving bowl, slice the loin and scatter over the curry, topping off with the yoghurt and chopped coriander 
Keyword Curry, Venison