Most Midwesterners are quite adept as using the ‘Holy Trinity’ of spices – Garlic, Salt, and Pepper. However sometimes you need to do things a bit differently. That brings us to today’s recipe from Rick of Food for Hunters – Indian dish with a variety of spices that work great with venison.
Indian food is never known for being dull or boring. But don’t worry, Rick found a dish that tastes just right and won’t set your mouth on fire. Rick calls his dish ‘Venison Amchur’. “Amchur” is the dried mango powder that goes into it.
Prep Time: 20-25 minutes
Cook Time: 35-45 minutes
– 1 lb. of venison roast, cleaned and cubed into 3/4 inch squares
– 3 medium onions
– 1/2 cup of vegetable oil, plus 1 tsp.
– 1 tsp. of finely chopped fresh ginger
– 1 clove of garlic, crushed
– 1 tsp. of chili powder
– 1 pinch of ground turmeric
– 1 tsp. of salt
– 1 Serrano chili, seeded and chopped
– 1 1/2 cups of water
– 1 1/2 tsp. of amchur (mango) powder
– 1 cup of chopped cilantro
– cooked white rice, for serving
- With a sharp knife, finely chop 2 onions. Over medium heat, heat 1/2 cup of vegetable oil in a skillet. Add the chopped onion and cook until golden brown, being sure not to char.
- Reduce heat, then add ginger, garlic, chili powder, turmeric and salt. Stir-fry this mixture for about 3-5 minutes. Next, add 2/3 of the chopped Serrano chile. Chef’s Note: 1 Serrano will give this dish a little zing. If you want to turn up the heat, chop 2 Serranos.
- Return heat to medium. Add the cubed venison. Stir-fry for 3 minutes, being careful not to overcook the venison.
- Add water, then cover and cook over low heat for 35-45 minutes, making sure to stir occasionally to avoid burning. Keep the fire very low to keep venison from toughening up. Also, keep a watch on the water level. You want it to slowly reduce, but not so much that it burns the dish.
- While meat simmers, thinly slice the remaining onion. Add 1 tsp. of vegetable oil to a small skillet and cook until soft and golden. Then set aside.
After 35-45 minutes, add the remaining third of the chopped Serrano, amchur powder and chopped cilantro to the venison. Stir-fry for 3 minutes, allowing all ingredients to blend together.
- Pour mixture over hot white rice. Spoon sautéd onion over the venison. Add a sprig of cilantro for color. And enjoy!