Based on a classic Pakistani recipe for beetroot beef curry (Churkandar Gosht), I have combined the rich gamey flavour of venison with beetroot and dark whole spices, together with vibrant beetroot juice. The juice substitutes the usual addition of water during the braising of the curry. This is a dry curry, surrounded by a sauce of blitzed chopped beetroot, and beetroot juice, enticing smoky black cardamom is the hero spice, and dried chilli adds perfect heat. The juice enhances the fresh beetroot and tones down the earthiness of the vegetable that can overpower in such slow cooked dishes. The haunting aroma of this curry lingers in the kitchen long after cooking, and any leftover juice is wonderful for breakfast.