Gordon’s Venison Masala Recipe | Food

Date Published:: 03/11/2000

Gordon shows us how to do something different with venison by adding a twist to a classic Indian dish, as seen on the F Word.

Serves 2-3

Ingredients

600g Roe venison loin
1 tbsp cumin seeds, ground
1 tbsp fennel seeds
1 tbsp coriander seeds, ground
1 tsp chilli powder
1 tsp paprika
1 tsp chilli flakes, ground
Pinch salt
Pepper
2 tbsp vegetable oil

For the masala base

2 tbsp vegetable oil
1 onion, peeled and grated
Salt and pepper
2 tbsp garam masala
2 tsp ground turmeric
2 garlic cloves, finely grated
1 tbsp grated ginger
½ large red chilli, de-seeded and finely chopped
400g tinned chopped tomatoes
1-2 tbsp water, more if necessary
1 small cauliflower
Handful of fresh coriander, chopped
Squeeze lemon juice

Method: How to make Gordon’s venison masala

1. Grind the dry spices and seasoning together in a pestle and mortar. Coat the venison in the ground dry spice mix and rub in well. Cut the loin in half.

Gordon video: How to handle chillis

Watch Gordon's video how-to

2. Heat the oil in a non-stick frying pan and sear the loin over a high heat for 3-4 minutes, turning to evenly colour and basting frequently.

3. Remove from the heat and allow to rest.

4. For the masala paste, heat the vegetable oil in a pan. Grate the onion and cook until it is caramelised to give depth of flavour to the sauce. Season with salt and pepper. Stir in the garam masala and turmeric and cook for 1-2 minutes to allow them to release their flavour. Stir in the garlic, ginger and chilli and continue to cook for a few minutes.

5. Stir in 2 tablespoons of the chopped tomatoes and a tablespoon of water, then lower the heat and allow these to cook through for a couple of minutes, stirring frequently. Add the rest of the tomatoes and mix well.

6. Cut the cauliflower into quarters and grate. Add to the pan along with a splash extra of water, if necessary. Cook for 3-4 minutes until tender. Stir in the chopped coriander and squeeze of lemon juice and amend seasoning as necessary.

7. Spoon the cauliflower masala on to serving plates, slice the loin thinly and serve on top.

Want some more venison inspiration? Try these:

Gordon's venison with sweet and sour peppers
Hugh's roast venison
Pan roasted venison with red cabbage
Hugh's venison burgers
Venison and chestnut stew

Browse all venison recipes from 4Food

Most popular Gordon Ramsay recipes:

Gordon's vegetable curry
Chilli con carne
Gordon's macaroni cheese
Gordon's shepherd's pie
Prawn cocktail

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Comments

I was very impresses with the way Gordon cooked the vennison masala dish as this does show that other meats can be used very well with Indian spices. However I would just like to comment the definition of "Halal" in the programme was incorrect. The deer that was hunted according to the programme was "Dead" before the knife and recitation was performed on the animal. This is not correct as the animal dying prior to the blood flowing out contaminates the meat with the blood even if it was for a few minutes, thus the deer was not Halal. It is acceptable to hunt the animal using arrows but not bullets. Thanks Sho

Posted by Sho on 10/11/2009 21:49:42

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Gordon Ramsay recipes Gordon’s venison masala recipe

Serves 2-3

Ingredients

For the masala base

Method: How to make Gordon’s venison masala

Gordon video: How to handle chillis

Want some more venison inspiration? Try these:

Most popular Gordon Ramsay recipes:

More Gordon Ramsay Recipes

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