Venison Curry

You may look through the ingredients for this one and think it’s quite daunting but I promise you it isn’t! This is a simple curry that can be slow cooked to perfection. I did cook this in the oven in a casserole dish but you can absolutely chuck in the slow cooker too.

We adapted the recipe and used Venison but you can sub this out for beef or lamb too.

Ingredients

• 1 TBSP Olive Oil

• 1kg Venison Meat (We used backstrap) - can be subbed for beef or lamb

• 1 Onion

• 1 cup of Beef Stock

• 1x can Tinned Tomatoes

• 3 Carrots (sliced)

• 4 cloves of Garlic (crushed)

• Ginger (1cm) Finely diced

• 2 tsp Turmeric Powder

• 2 tsp Cumin Powder

• 1 tsp Fennel Seeds

• 1 tsp freshly ground Pepper

• 1 tsp Cardamon Powder

• 1/2 tsp Chilli Powder (Can adjust to your preference)

• 2 Star Anise

• 1 can of Coconut Cream

• Salt & Sugar to taste and balance

• Lime Juice

Method

1. Preheat oven to 140 degrees on Fan Bake

2. Add olive oil to a heavy based pot

3. Add onions and sauté for 5 mins

4. Add garlic, ginger, curry leaves, chilli paste and remainder of the spices to the pot and fry off for a couple of minutes

5. Add meat and brown

6. Then add carrots, tomatoes, beef stock and coconut cream. Mix and bring to simmer.

7. Take off heat, put lid on and put into over for 3 -4 hours stirring oftern and until met is tender and sauce is gravy consistency

To serve season curry with salt, lime juice and a bit of sugar to taste. Servie with cooked rice and roti

Recipe adapted from Kaelah’s Wild Kai Kitchen