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Recipes

Roast venison loin with root vegetables and pickling sauce, venison meatballs

Venison, double marinated in spices, with sweet young root veg, spicy meatballs and a hot chilli sauce.

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Ingredients

For the venison

For the second marinade

For the venison meatballs

For the root vegetables

For the sauce

  • 4 tbsp Greek yoghurt
  • 2 tbsp polenta
  • 250ml/9fl oz lamb stock or water
  • 3 tbsp oil, preferably mustard oil
  • 1 tsp panch phoran (Indian spice mix, available to buy ready-made, typically 1 part mustard seeds, 1 part black onion seeds, 1 part cumin seeds, ½ part fenugreek seeds, 2 parts fennel seeds)
  • 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