Venison curry with bean pods
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ingredients
2 pcs of fallow deer curry salt ground black pepper 1 sprig of rosemary 3 cloves of garlic bean pods olive oil cranberry jam
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The tender pink meat complements the pods and cranberries in a flavourful way.
1.
Salt and pepper the whole curry, drizzle with oil, add rosemary and leave to rest.
2.
Cook the raisins (fresh or frozen) in salted water for about 5 minutes, drain and place in cold water.
3.
Put a little oil in a heated frying pan, sear the meat on each side for about 4 minutes.
4.
Wrap the cooked meat in foil and let it rest.
5.
Put some butter in the pan, mash 3 cloves of garlic, pre-cooked pods and fry for a minute.
6.
Slice the meat, they are browned on the outside and pink on the inside.
7.
Serve with roast potatoes and cranberry jam. Yummy.
