Venison flatbreads


Bold, gamey, spicy flavours paired with soft homemade flatbreads. 

INGREDIENTS (serves 4) 
300g diced venison shoulder
4 cloves of garlic
50g fresh ginger
1 small white onion
1 red chilli
A small handful of curry leaves
2 tbsp curry powder
300ml beef stock
Juice of 1 lime
1 tbsp tomato puree
A handful of coriander
A large handful of spinach
4 tbsp natural yoghurt

For the flatbreads: 
300g plain flour
50g butter
180ml whole milk
1/2 tsp rock salt

The spiced venison needs about 6 hours cooking, so start preparing this nice and early in the day. In a food processor blitz the onions, chilli, garlic and ginger into a chunky paste. In an ovenproof saucepan, gently fry the paste in a little rapeseed oil with the curry powder. After a couple of minutes add the curry leaves, tomato puree and the venison. Season well and sear the venison in the paste for a further five minutes, turning constantly. Add the stock and the juice of the lime before putting the lid on and popping into a 130 degree fan oven for 6 hours, stirring every hour or so. Alternatively, you could use a slow cooker on the high setting. 

To make the flatbreads, pour the flour and salt into a big glass mixing bowl. Heat the milk and butter gently in a pan until the butter all melts, then add to the flour. Mix well until you create a smooth dough, then knead on a floured work surface for 3-4 minutes. Roll into a thick log, wrap in clingfilm and leave to stand at room temperature for at least an hour. 

After half a day in the oven or slow cooker, the venison will be ready. The meat should just fall apart when you put a fork to it, and the stock should have thickened into a rich sauce. If it still looks a bit thin, pop it on the hob on a medium heat for 20 minutes to reduce the sauce. Add the spinach to the hot venison and mix well - it will cook gently in the heat of the meat. 

Once the dough has rested and the venison is cooked, you're ready to cook the flatbreads. Flour your work surface, split the dough into four balls and roll each ball with a rolling pin into a circle about 1/4 of a centimetre thick. Take a heavy bottomed frying pan and heat on a high heat for a couple of minutes. Add a drizzle of olive oil and fry each flatbread one at a time for 3 minutes on each side. 

Top the breads with a good spoonful of venison, plenty of chopped coriander and a dollop of natural yoghurt.