Venison Curry

For Christmas, we had pot-roast venison, with a lemon and horseradish gravy. We had a lot of venison for two people, so I also made this curry. It is adapted from a very odd recipe from the BBC website – the quantities were mad, and didn’t match between imperial and metric, so I sort of made up the gaps. It was delicious, although rather hot. I’d like to make it again, so here is what I did. 

INGREDIENTS:

  • 1kg venison, diced into 1 inch cubes
  • 3 cloves of garlic
  • 2cm of ginger root, grated
  • 4 tbsp olive oil
  • 2 cans of chopped tomatoes
  • 1 large onion, chopped
  • 2 tbsp kashmir chilli powder, or 1 tbsp ordinary chilli powder
  • 2 tbsp ground coriander
  • 2 tbsp ground turmeric
  • 2 tbsp crushed juniper seeds
  • 2 tsp garam masala
  • 2 tsp molasses sugar or other brown sugar or treacle
  • 2 green chillies, deseeded and finely chopped
  • 1 tbsp chopped coriander leaves
  • greek-style thick plain yoghurt
  • 500ml stock (I used the lemon gravy)

METHOD:

  • Heat the oil in a large heavy casserole dish, and fry the chopped onions over a medium heat. 
  • After around 5 minutes, add the crushed garlic, grated ginger and chopped chillies. 
  • When the onions are browning, add the venison, and stir in to cook and brown the meat.
  • Add the spices and cook for a few more minutes, stirring them in well. 
  • Add the tinned tomatoes and stock, and bring the mixture to a simmer. 
  • Cook over a low heat on the hob or in the oven for 1 1/2 hours, or until the meat is tender. If you are using left-overs, half an hour should be enough. 

To serve, stir in two tablespoons of yoghurt, and garnish with the chopped coriander. Serve with nan bread or rice, and with a side-dish of yoghurt. 

Venison casserole with red wine

I am lucky to live in a place where wild venison from red deer is readily available. This year I have bought my venison from South Uist Estates. We’ve now got rather a lot in the freezer, and the Christmas Day menu is sorted. 

Tonight I made a casserole using the recipe in The Game Cook by Norman Tebbit. I did add a few variations, couldn’t help myself. It was very very good. 

INGREDIENTS:

  • 900g shoulder of venison, diced
  • 100g smoked pancetta, or streaky bacon cut into 1cm cubes
  • 2 tbsp plain flour, seasoned with salt and pepper
  • 1 tbsp olive oil
  • 25g butter
  • 1 white onion, finely chopped
  • 2 sticks of celery, finely chopped
  • 1 large carrot, diced
  • 1 clove of garlic, crushed
  • 300ml stock
  • 150ml red wine
  • 100g mushrooms, roughly chopped
  • Bouquet garni (I used the mystery herbs with added bayleaves)
  • a couple of good shakes of Worcestershire sauce
  • Salt and pepper to taste

MARINADE INGREDIENTS:

  • 150ml red wine
  • 1 tbsp olive oil
  • 1 tbsp brandy or rum
  • 1 medium red onion, finely chopped
  • 6 black peppercorns
  • Peel of 1/4 orange, shredded

METHOD:

  • Put all of the marinade ingredients in a plastic box with a secure lid. Add the venison, shake it all around to mix, and then leave overnight in the fridge. 
  • Preheat the oven to 170C
  • Take the venison out of the marinade, wipe off the chopped onion and orange, and set aside. Strain the marinade and save that as well. 
  • Heat the oil and butter together in a large casserole dish, and gently fry the pancetta. Once it starts cooking, add the chopped onion, carrot, garlic and celery, and continue to cook until the vegetables are beginning to brown. 
  • Toss the venison in the seasoned flour, and then add the flour, herbs and meat to the pan. Keep stirring the meat in the pan until it starts to brown. 
  • Once the mixture is really dry, add the marinade, the red wine and the stock, a good splash of Worcestershire sauce, and  bring to the boil and reduce to a simmer. The liquid should cover the vegetables and meat. 
  • Add the mushrooms, check for seasoning, and then put the casserole into the oven for a couple of hours. 

Serve with mashed potato, and a green vegetable. Try adding celeriac to the mash, or serving with roasted parsnips. 

Venison or beef with port, guinness and pickled walnuts

This is another recipe from Delia Smith’s Christmas recipe book. It is also available widely online. It is delicious. I serve it with mashed potato, or with potato mashed with celeriac.

The quantities below serve 10-12. It is easy to halve the quantities.

INGREDIENTS:

  • 2.75 kg venison or beef, cut into flattish cubes around 3cm across
  • 1.2 litres of guinness
  • 275 ml ruby port
  • 2 bayleaves
  • 4 sprigs of thyme
  • 2 large onions, sliced
  • 2 cloves of garlic, finely chopped
  • 2 400g jars of pickled walnuts, drained and quartered
  • 3 tbsp butter
  • 3 tbsp olive oil
  • 2 tbsp flour
  • salt and pepper

METHOD:

  • The night before, put the meat in a large plastic container with bayleaf, thyme, port and guinness. Seal the top and give the mixture a good shake. A good technique is to put the ingredients in a bowl with a small plate on the top to ensure all the meat is immersed.
  • The next day, pre-heat the oven to 140C.
  • Melt half the butter/oil in a casserole dish and heat gently. Drain the meat, reserving the marinade for later. Pat the meat dry before frying off in small batches, until it is browned. Take the meat from the pan as each batch cooks, and set it aside.
  • Add the rest of the butter and oil to the pan, and melt together over a moderate heat until it starts to bubble. Add the onions and brown this for around 8 minutes. Add the garlic and continue to fry for another couple of minutes
  • Return the meat to the casserole dish, stir in the flour, and then pour in the marinade, add the walnuts and season with salt and pepper.
  • Bring the casserole to a simmer, then put the lid on, and transfer the whole thing to the warm oven for 3 hours.

Chille con Carne

I didn’t make this tonight, but I have tested this recipe often enough to know that it is the best. It is from The Organic Meat Cookbook by Frances Bissell. I’ve had this book for a while, and just about everything that I have made is delicious. This recipe can be made with beef mince, or with finely chopped venison. I don’t like minced venison, just doesn’t work well.

This can be served with rice or bread, with yoghurt as a side dish.

INGREDIENTS:

  • 680g minced beef or diced venison
  • 2 cans of red kidney beans, or 450g dried beans, scalded and then soaked overnight
  • 1 large onion, chopped
  • 2 tbsp olive oil
  • 1 tbsp paprika
  • 1/2 tsp cayenne pepper
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 1 can chopped tomatoes
  • 280ml stock
  • salt and pepper
  • chopped coriander or parsley

METHOD:

  • In a large casserole dish, fry the onion in the olive oil until it is golden.
  • Add the mince or finely diced meat, and cook until browned. Stir in the spices so the meat is well-coated.
  • Add the tomatoes, stock and beans, and enough water to ensure all the ingredients are covered.
  • Simmer very slowly in the oven for 3-4 hours.
  • Check the seasoning just before serving, and garnish with chopped herbs.

Venison Curry

We made this curry with left-overs.

INGREDIENTS:

  • 1.25 kg left over roast venison, chopped into large cubes
  • 4 tsp whole coriander
  • 1 tsp whole cumin seed
  • 1 tsp whole fennel seed
  • 1/4 tsp whole fenugreek seed
  • 4 tsbs olive oil or other vegetable oil
  • 1 cinnamon stick
  • 1 onion, finely chopped
  • 5 cm piece of grated fresh ginger
  • 4 cloves of garlic, crushed
  • 2 tbsp red wine vinegar
  • 350ml stock (beef, chicken or marigold
  • 1/2 tsp cayenne pepper
  • 125ml creamed coconut
  • Salt and pepper

METHOD:

  • In a small heavy pan, roast the cumin, coriander, fennel and fenugreek over high heat for 30s, set aside to cool, and then grind in a pestle and mortar.
  • Meanwhile, heat the oil in a large pan, and fry the onion, garlic, ginger and cinnamon over a medium heat for five minutes
  • Add the stock, meat, vinegar, cayenne pepper, 1/2 tsp salt, lots of grated black pepper, all the ground spices, and bring to a simmer.
  • Stir every so often, and heat through for around 30 minutes
  • Stir in 125ml creamed coconut (or 250ml coconut milk)

I served this with rice. You could make this with brisket of beef, and cook in a slow oven for around 2 hours.