- ½ lb (1 cup) Maui Nui venison liver, trimmed of sinew and coarsely ground or minced by hand
- ½ lb Maui Nui ground venison (use the organ blend if possible)
- 1 cup Maui Nui venison broth or low-sodium chicken broth
- 1 large onion, diced
- 2 carrots, diced
- 4 garlic cloves, minced
- 1 Tbsp freshly grated ginger
- 1 small green chile, minced (optional)
- ½ cup raisins
- 1-1/2 Tbsp garam masala
- 1 tsp turmeric
- ½ tsp ground cinnamon
- 1 cup frozen peas
- 4 cups cooked & cooled rice, preferably basmati
- ¼ cup chopped cilantro
- 1 lime, juiced
- Fine sea salt
- 3 Tbsp ghee or neutral oil
Heat a large skillet over medium-high heat and add the ghee. When melted and hot add the liver and ground meat. Break up any large pieces and let cook undisturbed until nice and crusty on the bottom.
Season lightly with ½ tsp salt, scrape and stir the meat, and cook until browned all over. Add a splash of the broth and scrape up any browned bits on the bottom of the pan.
Add the onion and carrot. Season with ½ tsp salt and cook, stirring occasionally until softened, about 5 minutes.
Then add the garlic, ginger, chile (if using), and raisins. Cook, stirring often, for another minute.
Add garam masala, turmeric, cinnamon, and frozen peas. Cook, stirring often, for another minute.
Next, add the remaining broth, scraping up any bits from the bottom of the pan. Then add the rice, season with 1 tsp salt, and fry, stirring often, until well combined and the rice is piping hot and fragrant.
Toss in the chopped cilantro and lime juice. Serve immediately. Enjoy!