Venison – 1 kg, cut into 1 1/2 inch cubes
Oil – 2 cups
Red Chilli Powder – 4 tblsp
Turmeric Powder – 2 tsp
Salt – 3 tsp
Aniseed – 5 tsp
Cumin Seeds – 5 tsp
Fenugreek Seeds – 2 1/2 tblsp
Mustard Seeds – 10 tsp
White Vinegar – 1 cup

1. Heat the oil.
2. Add all the dry spices and the venison pieces.
3. Cook on a low flame till the venison becomes tender.
4. Remove from the flame.
5. When it cools, add the vinegar and store in an airtight container.

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