Name: Venison Jalfrezi
Cook time: 8 h
Yield: 4 servings
Ingredients: 2 lb venison chops; 1 jar jalfrezi sauce (any brand); Oil, for the pan; 1 tsp mustard seeds; 2 carrots, shredded; 1 zucchini, shredded; Salt, to taste; 1/2 tsp turmeric; 1/2 tsp garam masala; Rice; Cilantro

Method

Put the venison chops in a slow cooker and cover them with the jalfrezi sauce. Cook on low for 8 hours, until the meat falls apart.
Heat oil in a pan and toast the mustard seeds until they pop. Add the carrots and zucchini.
Season with salt, turmeric and garam masala, and cook until caramelized and charred in spots.
Shred the venison.
Deglaze the vegetable pan with the sauce from the slow cooker, lower the heat, and mix in the shredded meat.
Serve over rice and top with cilantro.

Notes

Any jarred jalfrezi sauce works. The long, low cook does the real work on lean venison.

Method

Notes

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