Venison Pickle

A friend of ours hunts and he kindly gave me some venison to make an Indian style pickle. This pickle will work for pork, lamb or goat. This recipe calls for more black pepper than red chillies, however, one can play with the amount of spice as per personal preference. The ingredient list may appear long, but it is a recipe which requires very little effort. The pickle could be used in sandwhiches, or one can make a stew with it, just with plain steamed rice or chappatis, or in pot-pies, the list is endless. Enjoy.

INGREDIENTS:                                 Prep time, incl marinating time 20 mins+12 hrs   Cook time 1 hr.

1. Lean meat in 1/2" cubes   750g(1 1/2lbs) could be pork, lamb, goat any red meat
2. Oil- canola or vegetable  3 tbsp
3. Brown mustard seeds       1 tsp
4. Garlic paste                    25g (1oz)
5. Ginger paste                   25g (1oz)
6. Finely chopped onion      50g (2oz) optional
7. Cayenne powder             1/2 - 1 tsp - or as per preference
8. Turmeric powder            1/2 tsp
9. Cumin powder                1/2 tsp
10. Curry Leaves                  6-10
11. Sugar                             2-3 tsp

Marinade

1. White vinegar  1-2 tbsp
2. Black pepper    1.5 tsp
3. Dried red chillies 2
4. Cloves            10
5. Cinnamon        1"
6. Fenugreek seeds 1/2 tsp
7. Cumin seeds or shahjeera 1/2 tsp
8. Salt 1/2 tsp

METHOD:

1. In a grinder or spice mill, grind to fine powder all the ingredients listed in the marinade except for vinegar.
2. Place the powder in a bowl. Add 1 tbsp of the vinegar plus 2-3 tbsps of water to it and mix.
3. Rub the above paste to the meat and marinate the meat for at least 3 hrs, preferably overnight.
4. In a thick skillet or pan, heat the oil.
5. When hot, add in the curry leaves and the brown mustard seeds.
6. When the seeds begin to crackle and pop, add in the onions and the ginger-garlic pastes. Saute till oil starts leaving the sides of the mixture. If the mixture starts to stick at, add a few drops of water.
7. Add in the turmeric and the marinated meat with all the juices. Saute till the water/moisture from the meat dries up.
8. Add in the rest of the ingredients- cayenne powder, salt, cumin powder and sugar. Add water to cover the meat . Turn down the heat, cover and cook the meat till tender and  till there is a thick gravy. 
9. Add in the remaining vinegar and mix well. Check the seasonings. If something is lacking, now is a good time to correct the balance.
10. Once it is cooled down, spoon into a clean and air- tight jar and refrigerate.