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:
- 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.
- Preheat the oven to 180*C
- Cut the venison
- Divide it into 3 bunches, salt it and sprinkle it with 9 spice
- Brown it 1 bunch at the time
- Put it into the nonstick pot or casserole skillet.
- Grate the carrots, divide it into two bunches, fry them until slightly golden with some salt and 4 spice paste.
- Put carrot layer over the meat layer into the pot.
- Slice the onions and fry it until golden with some salt.
- Put the onion layer over the carrot layer into the pot.
- 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.
- Take the spoon and even up the top of the rice layer, forming a smooth surface.
- Put truffle butter on the top. Heat the pot till it starts boiling.
- Cover the pot with the lid and put it into the oven for an hour and 15 minutes.
- Take the pot out of the oven and mix thoroughly.
Serve with your favorite salad.
Bon Appetit 
Nutrition Facts
14 servings per container
Serving size 1 - 250 ml bowl
Amount per serving
Calories
311
% Daily Value*
Total Fat 5g
7%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 703mg
31%
Total Carbohydrate 19g
7%
Dietary Fiber 2g
7%
Total Sugars 2g
Includes 0g Added Sugars 0%
Protein 45g
Potassium 740mg
17%
Vitamin A
258%
Vitamin C
5%
Calcium
17%
Iron
1%
The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Recipe
Step-by-Step Photos
