Rajasthani venison pickle
AS SEEN ON
Wild Kitchen
Maunika Gowardhan
MAKES 500ML JAR
• 8 garlic cloves
• thumb-sized piece ginger
• 520g boneless leg of venison , finely diced
• 200ml mustard oil
• 1 tsp mild red chilli powder
• 10 kashmiri red chillies , soaked in 200ml warm water
• 1 tsp black mustard seeds
• 10 curry leaves
• 1 small green chilli , slit lengthways
• 1 tbsp ground coriander
• ½ tsp asafoetida
• pinch of sugar
• 8 tbsp white wine vinegar
1 Put the garlic and ginger into a blender with a splash of water and blitz to a smooth , fine paste . Remove from the blender and set aside . 2 Tip the venison , 50ml mustard oil , mild chilli powder and 1 tbsp of the garlic ginger paste into a large bowl . Mix well and set aside . 3 Add the soaked red chillies and 100ml soaking liquid ( save the remaining liquid ) to the same blender you used in step 1 . Blend to a smooth paste and set aside . 4 Heat the remaining mustard oil in a heavy-bottomed large saucepan set over a low heat . Add the mustard seeds and curry leaves . As they begin to sizzle in the pan , add the remaining garlic and ginger paste , then fry for 1 min . Add the green chilli , coriander and asafoetida . Stir well and add the red chilli paste . Add the sugar and vinegar and continue cooking for 4-5 mins until the oil seeps out of the mixture . 5 Add the marinated venison , season to taste and cook for 55 mins with the lid half over the pan . Stir half-way through cooking . If the pickle becomes too thick or is sticking to the bottom , add 50ml of the soaking liquid . 6 Cool and decant into a jar . Seal and keep in a cool place for one week before eating . This pickle can be eaten with dhal and rice , or even stuffed in rotis .
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