Venison Madras Recipe

This week, our Lidgate Diced Venison is on offer. This fresh lean meat is from selected Yorkshire pastures and perfect for casseroles and stews. High in protein and rich in B vitamins, iron, and zinc, it’s a healthier red meat option and can be used to create a rich flavour that is not overly gamey. If you’re craving a curry this week, why not try something new by using this underestimated cut of meat to rustle up a homemade version of this curry takeaway staple. Simple to make, you just need to make sure you have time to marinate the venison the evening before and leave in the fridge overnight.

INGREDIENTS (serves 6-8)

1 1/2kg Lidgate Diced Venison

For the marinade

8 garlic cloves (grated)

Thumb-sized piece of ginger (grated)

100ml full-fat plain yoghurt

60g tomato purée

For the sauce

100g butter

5 large onions (chopped)

8 garlic cloves (peeled and grated)

6 tbsp Madras spice paste

600ml beef stock

400g can choppped tomatoes

100g creamed coconut (in a block)

10g dried curry leaves

Rice (with sliced green chilli and natural yoghurt, to serve)

METHO 

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.

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.

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.

4.     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.

5.     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. 

6.     Serve with fluffy rice, a dollop of yogurt and some sliced green chilli.

Recipe originally found at: https://www.bbcgoodfood.com/recipes/venison-madras