Blend or pound the garam masala ingredients with 50ml water to make a paste.
Heat 30ml oil in a saucepan and fry onions until lightly coloured.
Stir in ginger-garlic paste for 3 minutes, then add the garam masala paste and salt.
Add ground spices, tomatoes, and 750ml water to the pan.
Simmer on low heat until sauce thickens, adding chopped coriander near the end.
Preheat the oven to 240°C.
Sear the venison in a hot pan with 30ml oil for 2 minutes per side.
Roast the venison in the oven for 8 minutes then rest for 10 minutes.
Slice venison into batons and serve over the sauce garnished with coriander cress and rice.