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Venison

Namibian Venison

Namibian Venison is from their indigenous game species, such as Kudu, Springbok, Oryx, Impala, and Wildebeest. Has a distinct taste that makes you want more.
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Prep Time 30 minutes
Cook Time 2 hours
Course Side Dish
Cuisine South African
Servings 0

Ingredients
  

  • 1 kg boneless venison meat (shoulder or leg)
  • 2 tablespoon butter
  • 4 tablespoon olive oil
  • 1 large onion (chopped)
  • 3  red chillies (sliced)
  • 4 cloves garlic (ground)
  • 2 tablespoon desiccated coconut
  • 4 tablespoon cardamom pods (grounded)
  • 1 medium tomato paste
  • ½ teaspoon  garam masala
  • 1 cup plain yoghurt
  • 2 medium tomato (chopped)
  • 2 teaspoon ground cumin
  • 1 teaspoon poppy seeds
  • ½ teaspoon fennel (ground)
  • ½ teaspoon cardamom (ground)
  • 1 teaspoon  black pepper
  • ½ teaspoon turmeric
  • ½ teaspoon cloves (ground)

Instructions
 

  • Cut the boneless venison meat into bite-sized pieces
    1 kg boneless venison meat (shoulder or leg)
  • Marinate the venison with olive oil, ground cardamom pods, ground cumin, fennel, ground cardamom, black pepper, turmeric, and cloves. Mix well, ensuring all the meat is evenly coated with the spices. Cover the bowl and let it marinate for at least 1 hour
    4 tablespoon cardamom pods (grounded)
  • Heat the butter and olive oil over medium heat
    2 tablespoon butter
  • Add the chopped onions and sauté until they turn translucent and lightly golden
    1 large onion (chopped)
  • Stir in the sliced red chillies and ground garlic, cooking for an additional 1-2 minutes
    3  red chillies (sliced)
  • Mix the desiccated coconut, poppy seeds, and ground cardamom pods
    2 tablespoon desiccated coconut, 1 teaspoon poppy seeds
  • Increase the heat to medium-high and add the marinated venison pieces to the pot and sear the meat until it browns on all sides, for about 5-7 minutes
  • Mix in the tomato paste and cook for an additional 2-3 minutes to infuse the flavours
    1 medium tomato paste
  • Pour in the plain yoghurt and stir well to combine with the meat and spices
    1 cup plain yoghurt
  • Add the chopped medium tomatoes to the pot, mixing them evenly
    2 medium tomato (chopped)
  • Reduce the heat to low, cover the pot, and let the venison simmer gently and stir occasionally to prevent sticking and ensure even cooking
  • Once the venison reaches the desired tenderness, sprinkle the garam masala over the stew and mix it in
    ½ teaspoon  garam masala
  • Serve and Enjoy, you can pair it with steamed rice, couscous, or traditional Namibian side dishes.

Notes

Note: For fast cooking, you can marinate the venison overnight.
Keyword Namibia Venison
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