Braised Venison Diced Curry with Curry Leaves

Braised Venison Diced Curry with Curry Leaves
Find something delicious and try our Braised Venison Diced Curry with Curry Leaves recipe.
Preparation time: 30M
Cooking time: 2H
Serves: 6
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Venison Diced
  • 2 tablespoons vegetable oil
  • 3 shallots, thinly sliced
  • 1 stalk lemongrass, crushed
  • 2 kaffir lime leaves
  • 2 tablespoons tamarind paste
  • 1 (14-ounce) can coconut milk
  • ½ cup water
  • 4 sprigs curry leaves
  • 1 fresh red chili, sliced


Curry Paste

  • 4 green cardamom pods
  • 1 teaspoon yellow mustard seeds
  • 1 cinnamon stick, crushed
  • 1 teaspoon coriander seeds
  • ½ teaspoon black peppercorns
  • 2 dried whole chilies
  • 1 star anise
  • 4 garlic cloves
  • 1 (¾-inch) piece fresh ginger, peeled and roughly chopped
  • 1 tablespoon vegetable oil

Method

Step 1

To prepare the curry paste, place cardamom pods, mustard seeds, cinnamon, coriander, peppercorns, chilies, and star anise into a small skillet. Gently toast over low-medium heat for 1 minute or until fragrant. Cool slightly, then place into a small food processor with garlic, ginger, and oil. Process until a thick paste forms.

Step 2

Remove Silver Fern Farms Venison Diced from the fridge and packaging, coat with oil, and season with salt and pepper. Place in a large bowl with curry paste, mix well, cover, and refrigerate for 1 hour.

Step 3

Remove from the fridge and allow to bloom at room temperature for 10 minutes.

Step 4

Heat oil over medium heat in a large heavy-based flameproof casserole dish. Add shallots and cook for 2-3 minutes. Add venison and marinade, cook, turning, for 4-5 minutes or until browned. Add lemongrass, kaffir lime leaves, tamarind paste, coconut milk, and water. Season well with salt.

Step 5

Bring to a simmer, then cover with a lid. Continue to simmer over low heat for 1½-2 hours, stirring frequently and adding extra water if required. The venison should be very tender—you want it to fall apart easily. Taste and adjust seasoning if necessary.

Step 6

Heat extra oil over medium-high heat in a small skillet. Add the curry leaves and cook for 1 minute, or until crisp.

Step 7

Serve the curry topped with fried curry leaves, red chili, and steamed rice.

Recommended cut
Diced Venison
A favorite to cook low and slow, our Diced Venison is a winter warmer that is simple and easy to prepare. Delicious and delicate, this cut melts in your mouth and is the perfect for creating one-pot-wonders. Be inspired by the passion and patience of slow cooking and let the aromas of Diced Venison fill your kitchen.Pasture-raised Venison. No Ad...
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