Ingredients

• 1 Deer stew (1kg)
• 8 garlic cloves
• 5 cm fresh ginger root
• 1 Ancho chili
• 1 coriander
• 1 Ceylon Cinnamon
• 1 Clove
• 5 Saffron pistils
• 1 big onion
• 4 tablespoon blueberry jam
• 1/2 red wine bottle
• 1 yogurt
• 0.5 liter milk

Preparation tips

Mix garlic and crushed ginger. Add the Ancho pepper and Coriander. Cut the venison civet into 3cm cubes and mix with the mixture. Leave to macerate for 4 to 5 hours.

Chop the onion and sauté in a frying pan. Add cinnamon, cloves and a few juniper berries.

Sear the meat in a casserole dish and add the wine. Cook for about 45 minutes.

Add the yoghurt and blueberry jam to the meat. Infuse the saffron in milk and add to the meat.

Just before serving, season with salt and a little Garam Masala.