Venison Vindaloo

Ingredients

  • 2 1/2lb venison stew meat (rinsed and patted dry)
  • 2 tablespoons vegetable oil
  • 1 tablespoon mustard seeds (any color will do, I used brown)
  • 2 onions (diced)
  • 8 cloves garlice (minced)
  • 1-2 " piece of ginger (skinned and minced)
  • pinch cayenne pepper (or more to taste)
  • 1 tablespoon sweet paprika
  • 1 heaped tablespoon cumin
  • 1/2 tablespoon ground cinnamon
  • 2 teaspoons garam masala
  • 1/3 cup apple cider vinegar
  • 1/2 cup water
  • coconut milk (for serving)
  • salt and pepper to taste
  • steamed rice and/or naan (for serving)
  • chopped cilantro (for garnish)

Directions

Step 1
In a large pot or dutch oven, heat the oil over medium-high heat. Add the mustard seeds and let them pop for a minute or two, being careful not to burn them. Add the onions with a little salt and cook until caramelized, about 20 minutes.
Step 2
Deglaze the pan with a splash of water if needed. Add the garlic and ginger. Cook until fragrant, about 2 minutes. Then add the rest of the spices and again, stir until fragrant, about 2 minutes. Deglaze the pan with the vinegar and stir to combine. Add the meat, salt and pepper to taste and the 1/2 cup of water, bring to a boil, then simmer over medium until the meat is very tender, at least 30 minutes or up to 90 minutes.
Step 3
Garnish with chopped cilantro and a good drizzle of coconut milk. Serve over steamed rice or with a side of naan.
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