2lbsdiced venison shoulder or neck or other fatty stew meat, like beef chuck
1tablespoonkosher saltplus more to taste
¼cupcooking oil or lard
2tablespoonsapple cider vinegar
2ouncestklapi plum leather
½cupchopped cilantroor more, to taste
2tablespoonschopped fresh dilloptional
½cuplong grain rice
1large yellow onion (8oz) diced ¼ inch or finely chopped
2rib of celery (4 oz) diced ¼ inch or finely chopped
2large cloves of garlicfinely chopped
Thick yogurtlike Greek, for serving, optional
Spice mixture
1tablespoonsweet paprika
1teaspoonground coriander
¼teaspoonground 1fenugreek
½teaspooncrushed red pepper flakesor to taste
½teaspoondried basil or oregano
Tiny pinch of saffonoptional
Instructions
Season the meat with the tablespoon of salt and allow to dry out in the fridge for a few hours, uncovered. Brown the meat deeply, pour off any spent oil, then then add the onion, garlic and celery, and additional oil if needed.
Sweat the vegetables for a few minutes, then add the paprika and cook for a minute more.
Add the stock or water, bring the mixture to a brisk simmer, add the plum leather and the rest of the spice mixture and reduce the heat to low and cook for 1.5 hours, or until the meat is tender.
Add the rice and cook for 20 minutes more, then finish by adding the fresh herbs, and vinegar. Taste and adjust the seasoning, and serve. It should be just barely have a sweet note, be strongly herbaceous, and slightly spicy. Yogurt makes a nice garnish. The flavor will improve the next day.