Venison Curry with Sweet Potato and Chilli and Honey-drizzled Parsnip Crisps

Venison curry with sweet potato and chilli and honey-drizzled parsnip crisps

1. 1

   Preparation method

2. 2

   For the curry, heat one tablespoon of oil in a frying pan over a high heat, add the venison and fry for two minutes.

3. 3

   Add the curry powder, turmeric, cumin seeds, bay leaves and chilli flakes and cook for a further three minutes. Remove from the heat and keep warm.

4. 4

   In another frying pan, heat a tablespoon of oil over a medium heat and add the sweet potato and leeks. Cover with a lid and cook for five minutes.

5. 5

   Add the venison to the sweet potato and leeks and cook for three minutes.

6. 6

   Add the red wine and lime juice and cook for two minutes. Remove from the heat, and keep warm.

7. 7

   For the parsnip crisps, heat the oil in a deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it (CAUTION: Hot oil is very dangerous. Do not leave unattended). Carefully lower the parsnips into the hot oil, and deep fry for six minutes or until golden. Remove with a slotted spoon and drain on kitchen paper.

8. 8

   Transfer the crisps to a serving plate, and drizzle with honey.

9. 9

   To serve, stir the herbs into the venison curry, reserving some coriander for garnishing. Arrange the curry on top of the crisps with a spoonful of Greek yoghurt on top and garnish with the coriander.