• 2 dried ancho chillies
• 1 shoulder of venison, weighing about 2 kg (4

Amply cover the dried chillies with very hot water and leave to stand for 30 minutes, then drain and chop finely. Bone and dice the venison into 2cm (¾in) cubes – or ask the butcher to do this for you.

In a heavy, large, flameproof casserole dish, dry-fry the cumin seeds over a high heat until they give off a strong, toasty aroma. Pour into a spice-grinder, or use a mortar and pestle, a