Roast saddle of red deer with pickling sauce
by Vivek Singh

Ingredients

Fresh Meat

  • 4 venison steaks, each weighing 150g, cut from 1kg of saddle
  • 250ml of lamb stock, or water if preferred

Store Cupboard

  • 2 tbsp of mustard oil
  • 1 tsp black peppercorns
  • 1/2 tsp salt
  • 3 tbsp of mustard oil
  • 1 tsp black onion seeds
  • 1 tsp salt
  • 1 tbsp of molasses, or jaggery
  • 1 tbsp of rice flour
  • 1 tbsp of cornflour
  • 1 tsp salt

Dairy

  • 2 tbsp of ghee
  • 1 tbsp of Greek yoghurt
  • 3 tbsp of Greek yoghurt

Fruit & Vegetables

  • 1 large onion, sliced
  • 6 garlic cloves, peeled and chopped
  • 1 white onion, finely chopped
  • 50g of shiitake mushrooms
  • 50g of oyster mushrooms

Spices & Dried Herbs

  • 20 cloves
  • 10 green cardamom pods
  • 1 tbsp of fennel seeds
  • 150g of coriander stalks, chopped
  • 1/2 tsp red chilli powder
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 2 tsp fennel seeds
  • 1/2 tsp ground turmeric
  • 4 green chillies, slit lengthways
  • 1/2 tsp red chilli powder
  • 1/4 tsp carom seeds

Salad & Fresh Herbs

  • 1 tbsp of coriander seeds
  • 1 tbsp of coriander, chopped

Oils & Vinegars

  • 1 tbsp of corn oil, or vegetable oil
  • vegetable oil, for deep frying

Speciality Ingredients

  • 200g of boiled cashew paste