Shooting Times & Country – 21 August 2019

A. SYDENHAM SHOOTING TIMES & COUNTRY MAGAZINE • 45

Thisvenisondishhasa spicyIndiantwistusinga home-madegaram

masala and you can use almost any cut of meat, says Tim Maddams

Ven ison

T

hisisoneofthosemade-

uprecipesthathaszero

authenticityintermsof

whereit isfrom.Thebroad

beanhummusisvaguelyMiddleEastern,

thoughI’mnotevensuretheyhavebroad

beansthere.Thegarammasalamixis

stolenwholesalefromRickStein’sIndia

cookbook,soisprobablygenuine.Mywife

Carolinemakesit inmyDevonkitchen and

it hasbecomea stapleingredient.

Youcan,ofcourse,buygarammasala

straightofftheshelf—therearegood

onesandbadonesouttherebutnone

areasgoodasmakingit yourself.All

you have to do is remove the seeds from

a dessertspoonofcardamompods,add

twodessertspoonsofcloves,a tablespoon

ofblackpeppercornsandtwoeachof

corianderseedandcuminseeds.

Toastthespicesalongwitha broken-

upcinnamonstickandpopthemintoa

spicegrinder.Adda wholegratednutmeg

andblendtoa dryspicemix.It isa bitof

a faff—butthisjarofspicyjoywillbeyour

go-toingredientif you enjoy cooking

Indian-style food.

ForthisrecipeI haveusedloinofroe

becauseI havea lotofvenisonatthe

moment.However,youcaneasilymake

a versionofthisdish with haunch or even

mincedvenison.

I oncetrieda versionofthiswithbraised

shoulderofvenison,cookedslowly with the

garammasalaandlotsoffreshtomatoes.

I didn’ttrytoputit ontosticksbutI wanted

togiveanidea of the variety of cuts you

can use.

GARAMMASALAVENISONKEBABS

WITH BROAD BEAN HUMMUS

THEMETHOD

BROADBEANHUMMUS

250GBLANCHEDBROAD

BEANS(YOUCOULDUSE

FROZENIFYOULIKE)

1 TSPSMOKEDPAPRIKA

A PINCHOFSALT

A PINCHOFFENNELSEEDS

ANDCUMINSEEDS—TOASTED

ANDLIGHTLYCRUSHED

LOTSOFOLIVEOIL

1 DSPOFCASHEW BUTTER

1 LEMON

1 CLOVE OF GARLIC

VENISONKEBABS

4 X 40G PIECESOFVENISON

4 BAMBOOSTICKS

4 PINCHESOFGARAM MASALA

(SEEABOVE)

A FEWCHILLIFLAKES

OLIVEOIL

A LITTLEMORELEMON JUICE

(SEE METHOD)

Ingredients

Serves 2

1

Preparethehummusfirst.Placethe

blanchedbroadbeansina blender

witheverythingexceptthelemon,

blendtoa coarsepasteandseason

withthelemonjuice and a little zest,

andsetaside.

2

Putthevenisononthe

sticks.Intheolddays

wewouldalwayssoakthe

sticksinwaterfirst

sotheydidn’tcatch

andburnonthe

grill,butthesedays

I seldombother

becausethebamboo

sticksaregreat.

Obviously,youcan

usepropermetalkebab

skewersif you have them.

3

Seasonthekebabswith

thegarammasalaanda littlesalt.

Donotaddthesaltuntiljustbefore

cookingbecauseanyexcessmoisture

at thisstageofthepreparation will

work against you.

4

Cookona hotgrillorover

smoulderingcoalsuntiljustnicely

medium;themeatshouldbe fi rm to the

touchyet giving a little.

5

Placethekebabsona warmedplate

andsqueezeovera littlelemon,

adda fewchilliflakes,a fewflakesof

crunchedseasaltandleave

torestfor5 minutes.

6

Oncetheyhave

rested,placethe

kebabsondishesatop

thebeanpasteanddust

witha littlemoregaram

masala,a gooddrizzle

ofmoreverygoodolive

oiland,if youlike,a few

herbyleavesofmint,fennel

or whatever takes your fancy.

7

Youcouldfurtherembellishthis

dishwitha tastysideofbaba

ganoush— a smokyauberginedip

youwillfindinmostsupermarkets—

and some lovely fresh fl atbreads.

Game Cooker y

“Thisjarofspicyjoywillbeyourgo-to

ingredient if you enjoy cooking Indian food”

Makingyourown

garammasalspice

mix is easy