All game takes well to Indian-style dishes. In this luscious curry the venison is cooked gently in an aromatic sauce that is thickened and enriched by the addition of juicy kidneys at the last moment. If possible, spices should always be bought whole and then ground freshly, either in a coffee grinder or a pestle and mortar. Serve the curry with basmati rice and a green vegetable or salad.
Cut the venison into 4-5cm/1½-2in cubes. Cut the red peppers in half lengthways, discard the seeds and stems and then slice across very thinly. Peel the onions, garlic and ginger and chop finely. Cut the chillies in half under running water, remove the seeds and stems and then chop finely.
Meanwhile, cut the kidneys in half and roughly chop the coriander leaves. When the venison is tender, put the casserole on top of the stove again. With the juices bubbling very gently, add the kidneys and stir for 2-3 minutes — they must remain pink and juicy in the centre. Remove from the heat, sprinkle in the chopped coriander leaves and serve immediately.
© 1997 Josceline Dimbleby. All rights reserved.