Venison with Shell Bean/Sweet Pepper Curry and Spiced Raita
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Credit: Courtesy of Nicky U.S.A.
The National Culinary Review, July/August 2017
2 T. + ¼ cup olive oil, divided
2½ t. cumin seeds, divided
1 red onion, medium dice
2 t. ginger, finely chopped
6 garlic cloves, thinly sliced
1 serrano chili, thinly sliced
2 t. curry powder
1 t. garam masala
1 large heirloom tomato, peeled, medium dice
5 cups shell beans, precooked in seasoned water
3 sweet peppers, blackened over burner, skins removed, medium dice
Kosher salt, as needed
½ t. nigella seeds
½ t. black mustard seeds
10 curry leaves, roughly chopped
2 red chilies, roughly chopped
2 cups whole milk yogurt
2 lbs. venison loin, seasoned for a few hours with salt and pepper.
1. In thick-bottomed pot, heat 2 T.olive oil over medium heat. Add 2 t. cumin seeds; saute until just starting to brown. Add onion; cook until richly browned, stirring often. Add ginger, garlic and serrano chili; saute until aromatic (do not brown garlic). Add tomato; saute until liquid evaporates and oil separates. Add shell beans; bring to a simmer. Add sweet peppers. Allow flavors to develop; adjust seasoning with salt.
2. In small pot, combine ½ t. cumin seeds, nigella seeds, mustard seeds, curry leaves, red chilies and ¼ cup olive oil. Heat over medium heat, stirring constantly, until curry leaves are crispy and seeds lightly browned. Immediately stir into yogurt. Adjust seasoning with salt.
3. Brown venison in saute pan over medium-high heat. Finish in 350°F oven until internal temperature is 125°F. Allow to rest.
4. Slice venison thinly. Serve over shell bean curry with dollop of spiced raita and flatbread.
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