Venison madras
- Preparation and cooking time
- Prep:
- Cook:
- Plus overnight marinating
- Easy
- Serves 6-8
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- 1 ½kg stewing venisondiced into large chunks around 3cm square
For the marinade
- 8 garlic clovesgrated
- thumb-sized piece gingergrated
- 100ml full-fat plain yogurt
- 1 tbsp sweet smoked paprika
- 60g tomato purée
For the sauce
- 100g butter
- 5 large onionschopped
- 8 garlic clovespeeled and grated
- 6 tbsp Madras spice paste
- 600ml beef stock
- 400g can chopped tomatoes
- 100g creamed coconutin a block
- 10 dried curry leaves
- ricesliced green chilli and natural yogurt, to serve
Nutrition: Per serving (8)
- kcal455
- fat19g
- saturates12g
- carbs18g
- sugars14g
- fibre6g
- protein49g
- salt0.7g
Method
step 1
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.
step 2
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.
step 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.
