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Thread: Venison Curry

  1. #1

    Venison Curry


    I caught the back end of Gino De Capo's no taste like home programme and a contestant was cooking up Punjabi venison curry.

    Gino said the recipe was on the ITV food website and I have looked and can't find it.

    WHY oh WHY do they say its there and it isn't!!!!!


    Or is it just me 'n 'puters again!!!!

  2. #2
    Here you go:

    Starts at about 4mins in.
    Below is a link to my website.
    Quad sticks

  3. #3
    Jaipreet Khera made his grandfather's curry in There's No Taste Like Home - catch Gino on the show every weekday on ITV1.

    • 4 venison fillets without bone
    • white onion, finely chopped
    • garlic cloves, chopped
    • 3 scotch bonnet chillies finely chopped
    • 1 tube of tomato puree
    • 4 tbsp salt
    • 2 tbsp pepper
    • 4 tbsp garlic
    • 2 tbsp fresh coriander

    For the dried masala:

    • 1 tbsp fennel seeds
    • 4 cloves
    • 1 tsp dried chilli
    • 1 tsp paprika
    • 1 tsp ground coriander
    • 1 tbsp ground cumin
    • 1 tsp turmeric
    • 4 tbsp olive oil
    • 70 g salted butter
    • ltr water

    Method: How to make Great, great Grandfather Pritam’s Punjabi venison

    For the dried masala:

    Grind the fennel seeds and cloves in a coffee grinder.

    Stir in the remaining spices until well combined.

    Place the olive oil in a large saucepan and place it over a high heat.

    When the oil is hot add the dried spices and fry them for a minute until aromatic.

    Add the onion, garlic, salt and pepper to the pan and stir it so it is combined with the dry spices and fry for a couple of minutes.

    Stir the venison into pan so that it coated with the paste, cook for a few minutes and turn occasionally so that it browns.

    Stir in the tomato puree and chillies and add around half a litter of water to the curry.

    Reduce the heat to the lowest temperature and leave it to cook for 1 1/2 hours.

    Make sure you stir regularly so that the ingredients cook evenly and the bottom doesn't burn. Eventually the meat should be tender and the sauce thick.

    Serve and decorate with coriander.

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