Venison Madras

It’s no secret that spicy and venison go together, that is if you like spicy.

If you do you will love this venison madras. It’s a mix of rich complex flavors with a medium spice factor.

It’s similar to rogan josh but with a little more spice and sharper flavors.


My venison madras recipe is like any good madras and uses many herbs and spices.

One important factor I would like to point out is to toast your spices. There are multiple dry spices in this recipe, too many to list here, so see the recipe below.

Venison Madras

Many recipes often fail to mention toasting your spices, but I find it an integral step in the recipe.

Toasting the spices and a nice smokey flavor to the dish and really works well with the venison.

This dish is a little on the spicy side, and most of this spice comes from the madras powder and mustard seeds, none of which you can omit from the recipe.

I suggest if this recipe is a little too spicy for you to eat it with rice, this will help a little with the spice.

If you find that it is still too spicy stir in 2-3 tablespoons of natural yoghurt.

Cooking the Madras

Cooking the madras is very simple and it’s mostly a one pot dish.

The only other thing needed for cooking is a pan to toast the dry spices, while you can forgo this I highly recommend doing it as it really elevates the dish, it also makes your house smell fantastic.

Everything else is cooked in one pot.

The total cooking time is around 30 minutes. Cooking the dish longer will intensify the flavor a little, but you will need to cover it to cook longer.

venison madras

Venison Madras

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Author: Rusty


  • 2 lbs venison cubed
  • 1 large onion diced
  • 1 tablespoon fresh ginger grated
  • 3 cloves garlic chopped finely
  • 1 tin tomatoes + 1/4 cup water to rinse the tin
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander
  • 2 teaspoons paprika
  • 1 tablespoon madras powder
  • 1 teaspoon black mustard seeds
  • 2 teaspoons garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon tamarind paste
  • 1 tablespoon curry leaves
  • 2 bay leaves
  • 1 dried Kashmiri chili
  • 1 stick cinnamon
  • 1/2 cup stock


  • Heat a pan on low heat, and add in the cumin, coriander, mustard seeds, cinnamon, and cloves.Toast until the spices become fragrant, approx 3 minutes.
  • Add the toasted spices (minus the cinnamon) to a mortar and grind to a powder
  • Set a heavy bottomed pot over medium-hgih heat, and add some high temperature oil
  • Add the venison to the pot and stir until it is browned evenely(see note 1)
  • remove the venison from the pot and set aside. Reduce the temperature to low
  • Add in the ghee, then onions and garlic
  • gently cook the onions until they turn translucent
  • Add in the ginger and garlic and stir, cook until the onions just begin to brown
  • Add in the tomatoes, and water and scrape the pot
  • Add in the toasted spices and stir. Add in the paprika, garam masala, madras, turmeric, and tamarind, stirring continuously
  • Add the kashmiri chili, bay leaves and curry leaves
  • Add the stock
  • Return the venison to the pot and stir. Cook uncovered stirring occasionaly for 30 minutes

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