Vindaloo of the deer

Venison vindaloo with chestnuts and pear-cranberry chutney

Ingredients · Servings 4

Method · 2 h 45 min

Grind all the spices and sugar together finely in a mortar.
Cut the venison into approximately 3 cm cubes. Peel and finely dice the onions, garlic, and ginger.
Heat clarified butter in a wide Dutch oven, brown the meat in batches, then remove it. Add the onions, ginger, and garlic to the pot and sauté for 2–3 minutes. Then return the meat to the pot, add the spice mix, bay leaves, strained tomatoes, and game stock. Cover and simmer gently for about 2 hours.
Peel the pears, halve them, and remove the cores. Dice the pear halves. Peel and dice the onion. Heat the oil in a pot. Sauté the onions for about 2 minutes. Deglaze with vinegar and let it reduce slightly. Briefly sauté the diced pears in the vinegar, then add the sugar, lime juice, and cranberries and stir to combine. Bring the chutney to a boil, then simmer gently over low heat for about 5 minutes. Let the chutney cool.
Taste the vindaloo again, then divide it among deep plates or bowls. Sprinkle with finely chopped spring onions and serve with chutney.