Ingredients
- 1Venison stew (1kg)
- 8cloves of garlic
- 5cm of fresh ginger root
- 1
Ancho pepper - 1coriander
- 1Ceylon cinnamon
- 1Clove
- 5Saffron Pistils
- 1large onion
- 4tablespoons of blueberry jam
- 1/2bottle of red wine
- 1yogurt
- 0.5liter of milk
Preparation tips
Mix the garlic and crushed ginger. Add the Ancho pepper and Cilantro. Cut the venison stew into 3cm cubes and mix it with this preparation. Leave to macerate for 4 to 5 hours.
Slice the onion and brown it in a pan. Add the Cinnamon, Cloves, and a few Juniper berries.
Sear the meat in a casserole dish, add the wine. Cook for around 45 minutes.
Add the yogurt and blueberry jam to the meat. Infuse the saffron in milk and add this infusion to the meat.
Just before serving, add salt and a little Garam Masala