Indian restaurant, The Cinnamon Club in London is proud to share the signature dish recipe from the festive Christmas menu.

This Modern Indian dish has been inspired by the stories of hunting expeditions that involved killing an entire deer and turning it into a pickle to preserve it and enjoyed over a longer period. Our version recreates the same flavours but allows for a better appreciation of the quality of the excellent venison available here in Britain.

The shopping list may appear daunting but the end result is quite impressive, an excellent alternative to turkey for a Christmas Dinner!

Serves 4

1 loin of deer, trimmed cleaned approx. 800g in weight (reserve the trimmings)

For the marinade

First marinade

½ teaspoon salt

1 teaspoon red chilli powder

1 tablespoon corn or vegetable oil

Second marinade

2 tbsp Greek Yoghurt

1tsp ground garam masala

1 teaspoon red chilli powder

1tsp sugar

½ tsp salt

For the sauce

3 tablespoons oil, preferably mustard oil

1 teaspoon panch phoran ( available to buy ready at good Asian stores) (pickling spice mix) (1 part mustard seeds, 1 part black onion seeds, 1 part cumin seeds, ½ part fenugreek seeds, 2 parts fennel seeds)

1 white onion, finely chopped

½ teaspoon ground turmeric

4 tablespoons Greek yoghurt

2 tablespoon cornmeal

1cup lamb stock or water

4 green chillies slit lengthways

1 teaspoon salt

1 tablespoon jaggery or molasses sugar

1 tablespoon chopped green coriander

For the root vegetables

500g/1lb young root vegetables (carrots, turnips, radishes, fennel bulbs)

2 tablespoon vegetable oil

½ tsp cumin seeds

1 teaspoon coriander seeds

1 teaspoon crushed chilli flakes

1 teaspoon sugar

1 teaspoon salt

½ cup white wine vinegar

For the venison meatballs

200g/7oz lean venison trimmings

50g lamb fat

2 tablespoon crisp fried sliced onion

1 tablespoon chopped garlic

1 tablespoon chopped ginger

1 tablespoon chopped coriander stem

1 tablespoon fresh pineapple juice

1 teaspoon red chilli powder

½ teaspoon garam masala powder

½ teaspoon salt

Rub the first marinade over the steaks and set aside for 30 minutes. Mix together the ingredients for second marinade in a bowl separately and keep aside.

In the meanwhile, prepare the root vegetables. Heat oil in a heavy based pan and add the whole spices until they crackle and pop. Next add the trimmed and cleaned root vegetables and sear over high heat for 2-3 minutes. Then add salt, sugar and vinegar and mix together, transfer to a pre-heated baking tray and roast for 6-8 minutes in a hot oven at 200 Deg C

For the meatballs, combine all the ingredients together and pass them through a mincer or grind them in a food processor to a smooth paste. Divide into 12 balls and refrigerate to chill.

To make the sauce, mix together the yoghurt, cornmeal and stock to a smooth paste and pass through a strainer to get rid of any lumps. Next, heat the oil in a heavy-based frying pan and add all of the seeds. When they begin to crackle, add the onions and sauté for 2-3 minutes until golden brown. Add the turmeric, stir for 30 seconds then whisk in the yoghurt and cornmeal mix and stir for another 2-3 minutes, taking care that the yoghurt does not split. Add the stock, green chillies, and salt, and simmer for about 2-3 minutes until the sauce thickens and gets a glaze. Add the molasses and chopped coriander and mix well. Remove and keep warm while you cook the deer steaks.

Heat the oil in a large ovenproof frying pan, add the meat and sear over medium heat for 2-3 minutes, until browned all over. Transfer to an oven preheated to 200°C/400°F/ Gas Mark 6 and smear the loin with the second marinade over the top, and roast for 6-8 minutes, if you like your meat pink. Cook for an additional few minutes if you like it cooked medium to well done. Remove from the oven and leave the meat to rest for 6-8 minutes.

Add the meatballs to the same frying pan and sear them by moving them around. Cook for about 2 minutes and remove them from the pan.

Divide the sauce between 4 serving plates and place the red deer on top. You may serve the meat sliced or as steaks depending upon what you prefer. Place the root vegetables and meatballs around the steak and serve hot.

About the restaurant- The Cinnamon Club is a modern Indian style restaurant open for Anglo-Indian Breakfast, Lunch, High tea, Weddings and Dinner. Located in close proximity to London eye, Big Ben, Buckingham Palace, this is London’s must try Indian hotspot.

View more such recipes on www.cinnamonclub.com