Malian-style Spiced Venison with Wild Sauce

Ingredients

In this Malian adaptation, the original Norwegian dish Dyrestek med viltsaus is transformed by incorporating traditional Malian spices and flavors. The venison is marinated in a blend of ginger, garlic, and cayenne pepper, giving it a distinct Malian heat. The wild sauce is made with local ingredients such as baobab fruit and tamarind, adding a unique tangy and slightly sweet element to the dish. We alse have the original recipe for Dyrestek med viltsaus, so you can check it out.

• 500g (1.1 lb) venison, cut into steaks 500g (1.1 lb) venison, cut into steaks
• 2 teaspoons ground ginger 2 teaspoons ground ginger
• 2 teaspoons ground garlic 2 teaspoons ground garlic
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons baobab fruit powder 2 tablespoons baobab fruit powder
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 42g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the ground ginger, ground garlic, and cayenne pepper. Rub the spice mixture onto the venison steaks, ensuring they are evenly coated. Let the steaks marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated venison steaks and cook for 3-4 minutes on each side, or until browned. Remove the steaks from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and diced tomatoes. Cook until the onion is translucent and the tomatoes have softened.
4. 4.
   Stir in the baobab fruit powder and tamarind paste, followed by the beef broth. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld together.
5. 5.
   Return the venison steaks to the skillet and simmer for an additional 5-7 minutes, or until the steaks are cooked to your desired level of doneness.
6. 6.
   Season with salt and pepper to taste. Serve the spiced venison with the wild sauce on top.

Treat your ingredients with care...

• Venison — Ensure the venison is properly marinated to allow the flavors to penetrate the meat. If venison is not available, you can substitute it with lean beef or lamb.
• Baobab fruit powder — Baobab fruit powder adds a tangy flavor to the sauce. If you can't find baobab fruit powder, you can substitute it with a squeeze of lemon juice for a similar tangy taste.
• Tamarind paste — Tamarind paste provides a slightly sweet and sour taste. If tamarind paste is not available, you can substitute it with equal parts of lime juice and brown sugar.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper in the spice rub.
• Serve the spiced venison with a side of couscous or steamed rice to complete the meal.
• If you prefer a thicker sauce, you can add a cornstarch slurry to the wild sauce and simmer until thickened.
• Garnish the dish with fresh cilantro or parsley for added freshness.
• Make sure to rest the cooked venison steaks for a few minutes before serving to allow the juices to redistribute.

Serving advice

Serve the Spiced Venison with Wild Sauce hot, accompanied by a generous portion of couscous or steamed rice. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Arrange the venison steaks on a platter and drizzle the wild sauce over them. Sprinkle some baobab fruit powder on top for an extra touch of Malian flavor. Serve with the side of couscous or steamed rice on a separate plate for an appealing presentation.