Ingredients

Ingredients For the venison curry

• 2 tbsp vegetable oil

• 150g/ 5½oz venison leg, boned and cubed

• 1 tbsp medium curry powder

• 1 tsp turmeric

• ½ tsp cumin seeds

• 2 bay leaves

• pinch chilli flakes

• 50g/ 1¾oz sweet potato, peeled and cubed

• 2 baby leeks, chopped

• 4 tbsp red wine

• 1 lime, juice only

For the parsnip crisps

• vegetable oil, for deep frying

• 3 parsnips, peeled and cut into long thin ribbons

• 1 tbsp clear honey

• small handful of each fresh flatleaf parsley, mint and coriander, plus extra to garnish

• 75g/2½oz Greek yoghurt

Description

Recipe Uses 2 Tbsp Vegetable Oil, 150g/ 5½oz Venison Leg, Boned And Cubed, 1 Tbsp Medium Curry Powder, 1 Tsp Turmeric, ½ Tsp Cumin Seeds, 2 Bay...

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