Cooking With Game

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    Venison curry.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Venison curry.

    Post  Admin on Sun Dec 07, 2014 8:50 pm

    Serves 4


    ◾a large handful of shaved dried coconut or 3 tablespoons unsweetened desiccated coconut
    ◾40g ghee or butter
    ◾2 small red onions, finely chopped
    ◾1 cinnamon stick (about 4cm long)
    ◾6 black peppercorns
    ◾2 garlic cloves, finely chopped
    ◾1 large thumb-sized piece of root ginger, peeled and finely chopped
    ◾1 teaspoon flaked sea salt
    ◾4 cloves
    ◾1 teaspoon fennel seeds
    ◾2 teaspoons hot chile powder
    ◾1 teaspoon cayenne pepper
    ◾ star anise
    ◾ teaspoon cumin seeds
    ◾1 teaspoon garam masala
    ◾3 tablespoons tomato pure
    ◾500g venison fillet (be it red, fallow, sika, roe or muntjac), cut into medium cubes
    ◾300ml coconut water or water
    ◾juice of lime
    ◾shredded coriander leaves, to garnish
    ◾rice, paratha or naan bread, to serve


    In a dry frying pan, gently toast the coconut until you notice the first signs of it colouring. Allow to cool.

    Melt the ghee or butter in a wok or pan (the lighter and thinner the metal, the better, as it is closer to using Indian cookware such as a balti). Throw in the onions and cook fairly briskly with the cinnamon and peppercorns until softened and deep golden, taking care not to burn them.

    Using a pestle and mortar, or blender, crush the garlic, ginger, salt and all the remaining spices into a fine paste and combine with the tomato pure.

    Add the curry paste to the onions and fry for 23 minutes, stirring often. Do not let it burn. Add the meat and briskly saut for a couple of minutes. Add the coconut water or water and lime juice and bring to a rapid simmer for 4 minutes, or until you have a thickish gravy. Remove from the heat and scatter with the coconut and coriander. Serve with rice, paratha or naan bread.

      Current date/time is Sat Mar 23, 2019 8:53 pm