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Serves 4.
Ingredients
•1 venison saddle cleaned and cut into 4 steaks (ask your butcher to do this and reserve the trimmings for the sauce)
•1 tbsp vegetable oil or corn oil
•1 qty Rajasthani spice paste
•1/2 tsp Salt (for the marinade)
•1/2 tsp red chilli powder (for the marinade)
•1 tbsp vegetable oil or corn oil (for the marinade)
•50 g ghee or clarified butter (for the ginger and onion sauce)
•6 cloves (for the ginger and onion sauce)
•1 1/2 qty fried onion paste (for the ginger and onion sauce)
•4 tbsp plain yoghurt (for the ginger and onion sauce)
•50 g venison trimmings finely chopped (for the ginger and onion sauce)
•3/4 tsp Salt (for the ginger and onion sauce)
•1/4 tsp sugar (for the ginger and onion sauce)
•1 inch piece fresh ginger finely chopped (for the ginger and onion sauce)
•1 lemon juice (for the ginger and onion sauce)
• a little lamb stock or water optional (for the ginger and onion sauce)
Instructions
1.Mix together all the ingredients for the marinade, rub them over the venison and set aside to marinate for at least 30 minutes. Meanwhile, prepare the sauce. Heat the ghee or clarified butter in a heavy-based pan and add the cloves. When they puff up, add the fried onion paste and cook until thickened. Then whisk in the yoghurt and cook on a low heat, stirring occasionally to prevent the yoghurt separating. When the sauce comes to the boil, add the venison trimmings, followed by salt, sugar, ginger and lemon juice. Simmer for 10 minutes, until the sauce becomes glossy and the fat has separated out at the side of the pan, If the sauce is too thick, add a few spoonfuls of lamb stock or water. Set aside and keep warm while you cook the venison.
2.Heat the oil in a large ovenproof frying pan, add the meat and sear over a medium-high heat for 5-6 minutes, until browned all over. Transfer to an oven preheated to 200°C/400°/Gas Mark 6 and roast for 12 minutes, if you like your meat pink. Remove from the oven, spread the Rajasthani spice paste on top and place under a hot grill (or return it to the oven) for 1 minute, until the paste is lightly browned.
3.Divide the sauce between 4 serving plates and place the venison on top.
Ingredients
•1 venison saddle cleaned and cut into 4 steaks (ask your butcher to do this and reserve the trimmings for the sauce)
•1 tbsp vegetable oil or corn oil
•1 qty Rajasthani spice paste
•1/2 tsp Salt (for the marinade)
•1/2 tsp red chilli powder (for the marinade)
•1 tbsp vegetable oil or corn oil (for the marinade)
•50 g ghee or clarified butter (for the ginger and onion sauce)
•6 cloves (for the ginger and onion sauce)
•1 1/2 qty fried onion paste (for the ginger and onion sauce)
•4 tbsp plain yoghurt (for the ginger and onion sauce)
•50 g venison trimmings finely chopped (for the ginger and onion sauce)
•3/4 tsp Salt (for the ginger and onion sauce)
•1/4 tsp sugar (for the ginger and onion sauce)
•1 inch piece fresh ginger finely chopped (for the ginger and onion sauce)
•1 lemon juice (for the ginger and onion sauce)
• a little lamb stock or water optional (for the ginger and onion sauce)
Instructions
1.Mix together all the ingredients for the marinade, rub them over the venison and set aside to marinate for at least 30 minutes. Meanwhile, prepare the sauce. Heat the ghee or clarified butter in a heavy-based pan and add the cloves. When they puff up, add the fried onion paste and cook until thickened. Then whisk in the yoghurt and cook on a low heat, stirring occasionally to prevent the yoghurt separating. When the sauce comes to the boil, add the venison trimmings, followed by salt, sugar, ginger and lemon juice. Simmer for 10 minutes, until the sauce becomes glossy and the fat has separated out at the side of the pan, If the sauce is too thick, add a few spoonfuls of lamb stock or water. Set aside and keep warm while you cook the venison.
2.Heat the oil in a large ovenproof frying pan, add the meat and sear over a medium-high heat for 5-6 minutes, until browned all over. Transfer to an oven preheated to 200°C/400°/Gas Mark 6 and roast for 12 minutes, if you like your meat pink. Remove from the oven, spread the Rajasthani spice paste on top and place under a hot grill (or return it to the oven) for 1 minute, until the paste is lightly browned.
3.Divide the sauce between 4 serving plates and place the venison on top.
