Chilli, lime and coriander pep up this sweet pineapple salsa, which works wonderfully with the pink venison steaks, marinated in spiced yogurt and served on grilled naan.
Try our venison ragu next.
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Ingredients
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp coriander seeds
- 1 tsp kashmiri chilli powder
- 2 tsp garam masala
- ½ tsp turmeric powder
- 1 tsp amchur powder
- 1 tbsp vegetable oil, plus extra to fry
- 100g greek yogurt, plus extra to serve
- 4 venison steaks (about 200g each)
- ½ large pineapple, peeled and cored (see Tips)
- 1 red chilli
- Small bunch coriander
- Juice 1 lime
- 4 small naan
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Method
- Put the cumin, fennel and coriander seeds in a small frying pan over a medium heat and cook for a minute or two until toasted. Tip into a pestle and mortar, add a pinch of salt and crush until finely ground. Add the remaining spices and grind to combine.
- Put the oil and yogurt in a bowl, stir in the spice mixture, then use the mix to coat the venison. Leave to marinate for at least 30 minutes or cover and leave in the fridge overnight.
- Meanwhile, make the salsa. Cut the pineapple into 1cm cubes and put in a bowl with any juice from the chopping board. Finely chop the chilli and coriander and stir these into the pineapple with a pinch of salt and the lime juice.
- Heat the grill to high and heat a frying pan over a high heat until smoking hot. Add some oil to the pan, then cook the venison for 2-3 minutes on each side, depending on how rare or well done you like it. Set aside to rest for 3 minutes.
- Heat the naan under the grill according to the pack instructions. Slice the venison, then serve on the naan with the pineapple salsa and some extra yogurt.
Nutrition
- 442kcals Calories
- 8g (1.9g saturated) Fat
- 53g Protein
- 37g (16g sugars) Carbs
- 2.9g Fibre
- 0.8g Salt
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