Hot and Sour Venison

Name: Hot and Sour Venison
Yield: serves 6
Ingredients: 10 tablespoons vegetable oil; 6 tablespoons wine vinegar; ½ teaspoon freshly ground black pepper; ½ teaspoon cardamom seeds (the small black grains cut out of the pale pods); ½ teaspoon ground cloves; 1 teaspoon ground cinnamon; 1 tablespoon cayenne pepper; 1 teaspoon turmeric; 3 lb lean stewing venison – trimmed and cut into lin cubes; 2 teaspoons whole black mustard seeds (sarson); 2 teaspoons cumin seed – roasted in a dry saucepan until brown and aromatic, then ground; 6 softish pitted dried apricots – chopped; 3 tablespoons lemon juice; 1 pint water; 12 oz onions – peeled and finely chopped; 2 teaspoons salt; 1 tablespoon peeled and finely grated fresh root ginger; 10 cloves garlic – peeled and finely chopped; 2 teaspoons ground coriander; 3 teaspoons paprika

Preparation info

serves
6

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

The immediate thought when cooking venison cuts of less than roasting or griddling quality is to stew or casserole them with olde Englishe disguising agents such as juniper, red wine, orange peel and redcurrant jelly. Cream sometimes then appears in an attempt to lubricate what can be a rather dense, dry meat and the whole thing becomes indigestibly rich and heavy.

This is an attempt to go in the opposite direction by cutting through venison’s fragrant hint of decomposition with bru

Ingredients

Side dish
Gluten-free
Spicy
March

Ingredients

Method