Curried Venison Le Gruyère Gratin
Curried Venison Le Gruyère Gratin by Hywel Griffith at The Beach House
A Michelin-starred curried Lincolnshire Game venison Le Gruyère Gratin by Hywel Griffith at The Beach House.
Ingredients
- 400g minced venison
- 50g butter
- 1 onion
- 6g salt
- 4 cloves garlic
- 30g grated fresh ginger
- ½ bottle red wine
- 50g tomato puree
- 600g chopped tomatoes
- 1L chicken stock
- 4 cardamom pods
- 3g ground nutmeg
- 2g turmeric
- 1 cinnamon stick
- 6g cumin seeds
- 6g caraway seeds
- 5g smoked paprika
- 2g coriander seeds
- 5g fennel seeds
- 2g dried chilli flakes
- 2g black peppercorns
- 1 bunch coriander
- 150g cooked chickpeas
- 150g cooked puy lentils
- 1 bag baby spinach
- 4 to 5 large potatoes
- 150g Le Gruyère cheese
Method
- Fry the mince in a little oil until nicely browned all over. Remove from the pan and drain any excess oil away.
- Add the butter to the pan along with the finely sliced onion, grated ginger and crushed garlic. Sweat until soft.
- Add the mince back to the pan along with all the spices and cook on a medium heat for 10 minutes. Turn up the heat then add the red wine. Reduce to around ½ volume.
- Now add the chicken stock, salt, chopped tomatoes and puree. Turn the heat down and simmer for around an hour until the mince is tender and the sauce had reduced to a nice consistency.
- When the curry has cooked for an hour, add the washed spinach, chopped coriander, chickpeas and puy lentils. Place in a deep baking tray.
- Slice the potatoes thinly and place on top of the dish, grate the cheese over the top and place in the oven at 150c for 35 minutes.
