Venison Madras Recipe

In a large pan, heat some oil and add the chopped onions. Cook until they turn golden brown.

Add the minced garlic, grated ginger, and green chilies. Saute for another minute.

Add the venison pieces and cook until they are browned on all sides.

In a small bowl, mix together turmeric powder, Madras curry powder, red chili powder, ground cumin, and ground coriander. Add this spice mixture to the pan and cook for 2 minutes, stirring constantly.

Pour in the coconut milk and add the chopped tomatoes. Bring to a simmer and cook for 2 hours or until the venison is tender.

Stir in the lemon juice and season with salt to taste. Cook for another 5 minutes.

Serve the Venison Madras over cooked basmati rice.

Garnish with fresh cilantro before serving.