This year’s Thanksgiving has come and gone. You did your annual hunt over the holiday and now you’ve got 20 pounds of venison meat to use. You could make some jerky or grill some steaks, but maybe you’re looking to make something a little different this time around. After spending three weeks getting the smell of curry and masala spice out of a rental house, I stumbled upon a solution. Indian food!

Try this healthy, flavorful venison saag recipe. Serve with Jasmin rice and naan (a traditional oven-baked flatbread found in Central Asia and South Asia cuisines). Naan may be cooked with diced garlic and onions if you desire even more flavor.

Ingredients

• 8 to 12 oz ground venison
• 1 long green chili
• 3 garlic cloves, chopped
• 2 cm fresh ginger, grated
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 2 bay leaves
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon cumin seed
• 1 teaspoon black mustard seeds
• 6 cardamom pods
• 2 tablespoons oil
• 2 onions, chopped
• 2 cups beef (or vegetable) stock
• 16-20 oz baby spinach, de-stalked and finely shredded
• 1 teaspoon Kosher salt
• 1/3 cup plain yogurt
• 1 tablespoon fresh cilantro, chopped

*If you have trouble finding some of these spices, you may substitute with garam masala spice mix.

Directions

1. Remove seeds and white membrane from the chili and chop finely. Chop or press garlic. Grate ginger (powdered ginger may be substituted). Add turmeric, cumin, chili powder, and coriander. Set aside.
2. Brown the ground venison in a cast iron frying pan. Set aside.
3. In a dry pan, combine fenugreek seeds, cumin seeds, mustard seeds, and cardamom pods. Cook for 1 minute or until seeds start to pop. Set aside.
4. Heat oil and cook onion until softened, about 3-4 minutes. Add roasted spices from Step 3, spice mixture from Step 1, salt, and bay leaves to the onion. Cook for 1 minute, then add beef stock and venison.
5. Bring to a boil, then reduce heat and cook on low, covered, for about 1 hour, stirring occasionally.
6. Start rice. I recommend fragrant Jasmine rice, as it complements the spices.
7. Add chopped spinach and stir. Cook for 20 minutes or until rice is ready.

8. Prepare naan by frying it in butter using a non-stick pan.
9. Discard bay leaves and stir in yogurt. Garnish with fresh cilantro (if not available, omit; dried cilantro is not a substitute).

Read more: The Hunter’s Wife Series – Burger Topping Recipes