  A Rajasthani style pickle made from fallow venison from the Denham Estates in Suffolk, in the traditional way. Made in Cyrus Todiwala's kitchen to a highly original recipe.You might also like these... |  |
A Rajasthani-style pickle made from fallow venison from the Denham Estates in Suffolk. Traditional techniques are used, however the cooking process is extended due to the fact that adequate, extended natural sunshine is not available here in the UK.
This pickle contains the pieces of venison meat and can be eaten on its own or with any food. It also goes very well with pasta.
This pickle contains the pieces of venison meat and can be eaten on its own or with any food. It also goes very well with pasta.
Venison (26%), Onion, Sunflower Oil, Lemon Juice, Tomato Purée, Garlic, Pickling Spices, Ginger, Fenugreek Seed, Mustard Seed, Black Pepper, Fennel Seed, Red Chilli, Turmeric, Cloves, Citric Acid.
May contain nuts or nut traces.
This pickle contains the pieces of venison meat and can be eaten on its own or with any food. It also goes very well with pasta.
You might also like these...
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