Fill a deep skillet with water and bring to a boil. 

Meanwhile, prepare a bowl of ice water. 

Dump the bag of spinach into the boiling water and cook for 45 seconds. 

Immediately strain, then transfer the spinach to the bowl of ice water. 

Once cool, wring out the water from the spinach with your hands and set it aside. 

This step ensures bright green spinach in the dish. You can skip it, but you’ll end up with drab, army green spinach at the end. 

In the same skillet, add the fat or oil over high heat.

Working in batches, add the venison cubes and season generously with salt and pepper. 

Cook until well browned, then set the meat aside on a plate. 

In the same skillet, reduce heat to medium and add a touch more oil if there isn’t any left in the pan. 

Add the onions and cook for about 20 minutes, or until they are beginning to brown and caramelize. 

Add the spices, tomato paste, garlic, and ginger. Cook for 2 minutes. 

Add the chopped tomato, yogurt, and the venison cubes as well as any juices from the meat. 

Cook for 2 minutes. 

Add the venison stock and bring to a simmer. 

Reduce heat to low and cook for about 1 hour, or until venison is tender. 

If using older venison, boar, or ram, you may need to cook this longer to achieve tenderness. If cooking longer, you may need to add a little more stock or water. 

Chop the blanched spinach and add it to the skillet. Cook for 5 minutes, them taste and adjust for seasoning. 

Serve with basmati rice or toasted naan bread. Enjoy!