Ingredients

• 4 x 200g/7oz loin of venison steaks
• trimmed and cleaned (reserve the trimmings)
• 2 tbsp olive oil
• ½ tsp salt
• 1 tsp chilli powder
• corn or vegetable oil
• for frying
• 2 tbsp Greek yoghurt
• 1 tsp ground garam masala
• 1 tsp chilli powder
• 1 tsp sugar
• ½ tsp salt
• 200g/7oz lean venison trimmings (from above)
• 50g/1¾oz lamb fat
• 2 tbsp crisp fried sliced onion
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1 tbsp chopped coriander stem
• 1 tbsp fresh pineapple juice
• 1 tsp red chilli powder
• ½ tsp garam masala powder
• ½ tsp salt
• 2 tbsp vegetable oil
• ½ tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp crushed chilli flakes
• 500g/1lb 2oz young root vegetables (carrots
• turnips
• radishes
• fennel bulbs)
• cleaned and trimmed
• 1 tsp sugar
• 1 tsp salt
• 120ml/4fl oz white wine vinegar
• 4 tbsp Greek yoghurt
• 2 tbsp polenta
• 250ml/9fl oz lamb stock or water
• 3 tbsp oil
• 1 tsp panch phoran
• 1 onion
• finely chopped
• ½ tsp ground turmeric
• 4 green chillies
• slit lengthways
• 1 tsp salt
• 1 tbsp jaggery or molasses sugar
• 1 tbsp chopped fresh coriander

Directions

• Preheat the oven to 200C/400F/Gas 6
• For the venison
• rub the olive oil
• salt and chilli powder over the steaks and set aside
• covered
• for 30 minutes.
• Mix together the ingredients for second marinade in a bowl and set aside.
• Heat the oil in a large ovenproof frying pan
• add the meat and fry over medium heat for 2-3 minutes
• until browned all over. Transfer to a roasting tray
• spread the second marinade over the top of the meat and roast in the oven for 6-8 minutes
• if you like your meat pink. Cook for an additional few minutes if you like it cooked medium to well done.
• Remove from the oven and leave the meat to rest for 6-8 minutes in a warm place.
• Meanwhile
• for the meatballs
• combine all the ingredients together and pass them through a mincer or grind them in a food processor to a smooth paste.
• Divide into 12 balls
• the fry in the venison frying pan for about two minutes over a high heat and remove them from the pan. (You may need to do this in batches.)
• For the root vegetables
• heat the oil in a heavy based pan and add the whole spices until they crackle and pop.
• Add the root vegetables and fry over high heat for 2-3 minutes. Then add salt
• sugar and vinegar and mix together
• transfer to a pre-heated baking tray and roast for 6-8 minutes in the oven.
• For the sauce
• mix together the yoghurt
• cornmeal and half the stock to a smooth paste and pass through a fine sieve to get rid of any lumps.
• Next
• heat the oil in a heavy-based frying pan and add the panch phoran. When the spices begin to crackle
• add the onion and fry for 2-3 minutes until golden-brown.
• Add the turmeric
• stir for 30 seconds then whisk in the yoghurt and cornmeal mixture and stir for another 2-3 minutes
• taking care that the yoghurt does not split.
• Add the other half of the stock
• green chillies
• and salt
• and simmer for about 2-3 minutes until the sauce thickens and gets a glaze. Stir in the jaggery and chopped coriander .
• To serve
• divide the sauce between four serving plates and place the venison steaks on top. You can serve the meat sliced or as steaks
• whatever you prefer. Place the root vegetables and meatballs around the meat and serve hot.