PRINT Venison Plov

Venison Plov

You Will Need:

• Venison – 2 kg
• carrots – 6 large size
• Garlic – 2 big heads
• White Onion – 2 large
• Olive oil – 4 tbs
• 4 Spice past – 2 tbsp ( or minced 8 cloves of garlic, 50 g of ginger, 1 chilli and 30 g of turmeric)
• 1 tsp 9 spice
• 2 tsp – Himalayan salt
• Brown rice – 6 cups
• Water 12 cups
• Truffle butter – 2 tsp or porcini powder 2 tbsp
• Coriander – 1 bunch

Directions:

1. Soak the rice in a big bowl, 6 cups to 12 cups of water, a drizzle of olive oil and some salt. Soak it in the morning, so it had about 6 hours in water by the time you cook dinner. 
2. Preheat the oven to 180*C
3. Cut the venison
4. Divide it into 3 bunches, salt it and sprinkle it with 9 spice
5. Brown it 1 bunch at the time
6. Put it into the nonstick pot or casserole skillet.
7. Grate the carrots, divide it into two bunches, fry them until slightly golden with some salt and 4 spice paste.
8. Put carrot layer over the meat layer into the pot.
9. Slice the onions and fry it until golden with some salt.
10. Put the onion layer over the carrot layer into the pot.
11. Cover all the layers with the soaked rice with water, insert two garlic heads into the different sides of the pot so they are drowned.
12. Take the spoon and even up the top of the rice layer, forming a smooth surface.
13. Put truffle butter on the top. Heat the pot till it starts boiling.
14. Cover the pot with the lid and put it into the oven for an hour and 15 minutes.
15. Take the pot out of the oven and mix thoroughly. 

Serve with your favorite salad. 

Bon Appetit