Ingredients

Steps

• Heat 15ml of oil in a frying pan over high heat and fry venison for two minutes.
• Add curry powder, turmeric, cumin, bay leaves, and chilli flakes and cook for three minutes.
• Heat remaining 15ml of oil in another pan and cook sweet potato and leeks covered for five minutes.
• Combine venison with the vegetables and cook for three minutes.
• Stir in red wine and lime juice and cook for two minutes before removing from heat.
• Deep fry parsnip ribbons in hot oil for six minutes until golden and drain on paper.
• Place parsnip crisps on a plate and drizzle with honey.
• Stir herbs into curry and serve over crisps with yoghurt and coriander garnish.