We get the most amazing and generous guests here at Lossiemouth House B&B. One dropped off some fantastic Red Deer haunch steaks so I pondered as to make something unusual.
With its strong flavour it can take the robust flavours. I marinated mine overnight in the fridge.
Recipe:- 4 generous portions
800g haunch steaks cut into bite sized pieces.
1 tbsp allspice ( 125g)
2 tsp nutmeg ( 80g)
2 tsp cinnamon ( 80g)
2 tsp garlic powder ( 80g)
2 tsp ground ginger ( 80g)
2 tsp ground black pepper ( 80g)
2 tsp cayenne pepper ( 80g)
1 tsp ground cloves ( 40g)
1 1/2 tbsp salt ( 60g)
1 1/2 tbsp sugar ( 60g)
The amounts in brackets make a bulk mix that can be divided into smaller portions and freezes well.
Place all the spices in a dry pan over a medium heat and stir until the natural aromas, tip into a food mixer or mortar and pestle and grind to a fine texture. Rub all over the Venison add some chunks of onion, cover and refrigerate for at least three hours or overnight.
To cook, preheat your oven to 190oC
Heat a large wok or frying pan and add a little oil, fry the Venison in small batches, place in a casserole dish, cover with foil and roast for 20mins.
I accompanied ours with Roti Bread, Asian Slaw and a Pea Pilaff.