This recipe feeds 3-4. The first step is to cube about two pounds of venison steaks or roast. Add this meat and two large tomatoes (with the stem section cored out) to the slow cooker. Cook for 45 minutes.
While that cooks, quarter a white onion and separate the petals. In a medium mixing bowl, add one cup of whole milk, plain yogurt (not Greek) and stir in a tablespoon of minced garlic.
I bought Tandori masala spice already mixed, but you can easily find directions to mix your own online. I added two tablespoons to the yogurt, along with an additional teaspoon each of ground cumin, paprika, and chili powder.
Add salt and pepper and stir well. Stir in the onion petals.
Back to the pressure cooker: Once the meat and tomatoes are done, drain them and mix in the sauce and onions. Reset the pressure cooker and cook an additional 15-minutes.
Prepare one and half cups of dry rice, preferably basmati rice, as you usually would. One way, if you don't have a steamer, is to boil the rice at a ratio of 1:2 rice to water. Mix the rice and water in a pot, bring to a boil uncovered, then stir, cover and reduce the heat until the water is absorbed. For this dish, add 1/4 cup slivered almonds at the start. When the water is absorbed, add 1/4 cup milk and wait for that to absorb, too, then remove from the heat and fluff the rice.
Serve the venison, sauce, and onions on a bed of rice.