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.

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