Venison keema

by Luke Mackay

An introduction to the virtues of venison offal, from Luke Mackay


15ml vegetable oil
1 onion, peeled and finely chopped
1 bay leaf
150g venison mince
10g chopped fresh ginger
3 cloves garlic, peeled and chopped
1 green chilli, finely chopped
1 tsp turmeric powder
1 tsp fenugreek
5g red chilli powder
A handful of curry leaves
1 tomato, peeled and chopped
50g venison liver, finely diced
50g venison heart, finely diced
1 tsp garam masala powder
20g fresh coriander leaves, chopped


Heat the oil in a heavy-bottomed, pan then add in the onions and the bay leaf and fry until light golden in colour. Add the mince and cook, stirring continuously so it doesn’t stick, until lightly browned.

Add the ginger, garlic and green chilli and cook for 2-3 mins, then add in the turmeric, fenugreek, chilli powder and curry leaves and cook for another 5 mins. Stir in the tomato and reduce the heat.

Pour in 125ml water and the diced offal, cover, and simmer gently for 7 or 8 mins. Stir in the garam masala, cook for 1 min, then add the coriander.

Recipe: Luke Mackay