Venison Madras Recipes
VENISON MADRAS
Use a shop-bought curry paste for this madras, or try making it with our recipe. Using venison makes the dish extra-special, but lamb or beef work well too
Provided by Tom Kerridge
Categories Dinner, Main course
Time 3h55m
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- To make the marinade, mix all the ingredients for it with some salt in a bowl, add the venison and stir to coat, then cover and place in the fridge overnight.
- Heat oven to 220C/200C fan/gas 7. Spread the venison out on a baking tray lined with parchment and roast for 30-35 mins, stirring halfway through if needed, until the meat has lots of colour. If the meat is releasing too many juices, spoon some of them off halfway. Reduce the oven to 170C/150C/gas 3.
- While the venison is cooking, heat the butter in a large casserole dish and fry the onions for 15 mins over a medium heat until golden brown, then add the garlic and cook for a few mins more. Stir in the spice paste and fry for 5 mins, then add the stock and tomatoes and crumble in the creamed coconut along with the curry leaves. Bring to the boil, add the venison to the dish and stir to coat in the curry sauce. Season with salt, then cover and cook in the oven for 2 hrs-2 hrs 30 mins until the sauce has thickened and the meat is tender. Chill for up to three days and reheat before serving, or freeze for up to three months. Serve with fluffy rice, a dollop of yogurt and some sliced green chilli.
Nutrition Facts : Calories 455 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 0.7 milligram of sodium
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- If you are making your own curry paste, heat the tablespoon of lard and saute the onion and garlic until soft and translucent. Let cool a bit and put into a bowl. While the onions are cooking, grind the chiles, cloves, cinnamon, cardamom, nutmeg, bay leaves and salt into a powder. Put the spice mix into the bowl with the onions and garlic. Add the galangal, turmeric and lemongrass and mix everything well. Pound everything into a rough paste and set aside.
- In a large saute pan or wok, heat the other tablespoon of lard or vegetable oil and sear the onions over high heat. Toss well to combine, then don't move the onions for a minute or two -- you want some char on them. Toss again and let sear one more time.
- Add the potatoes, coconut milk, fish sauce, cinnamon and enough water to just barely cover the potatoes. Mix in the curry paste one tablespoon at a time and stop when it is spicy enough for you. Cover and simmer until the potatoes are tender, about 30 minutes. When the potatoes are tender, mix in the venison and cook gently for 5 more minutes.
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