UrbanIslander
Well-Known Member
Folks. A couple of recipes that were born for venison and are ideal for these cold evenings.
Hopefully simple enough to follow and. I ridiculously impossible to source ingredients.
Let me know what you think.
———
Texan style chilli. Made with diced meat - and not a kidney bean in sight!
Skoosh of a recipe - serves 2/3 but doubles up well.
500g diced venison
2 onions - diced
2 cloves garlic - crushed
2 tsp paprika (hot smoked if you have it)
2 tsp oregano
2 tsp ground cumin
2 tsp brown sugar
2 tsp chilli powder (you decide how hot)
2 tbsp tomato purée
300ml chicken stock (a cube is more than fine)
Basically (on a medium to high heat)
Brown the venison in some oil
Take out and set aside
Soften the onions and garlic
Add the browned venison
Add the tomato purée and cook out for a minute or two (you might need a splash of water here)
Add all the herbs, spices, and sugar and mix
Cook for a minute or so (stirring all the time to stop it catching
Add the stock
Bring to the boil then reduce to a very low simmer with the lid on for anything between one and two hours (depending on the venison used)
You might need to top up with water now and again)
Just before serving ratchet the heat right up to get a thick glossy sauce (if not already thickened)
You can add some herbage (coriander maybe) as you serve.
Superb with a dollop of sour cream, a wedge of lime and fresh flour tortillas (eat by hand)
Alternatively serve on rice with grated cheese and sour cream.
———
Rogan Josh
This is a proper curry and well worth the time and effort. Also serves 2/3. If doubling - be careful with the chilli.
500g diced venison
4 tbsp natural/greek yogurt
1 tsp Garam Masala
Pinch of salt and grind of pepper
Mix all in a bowl for at least a couple of hours but better if overnight
Before cooking crush a couple of garlic cloves
Then heat a decent glug of veg oil to a medium / high heat and add
2 bay leaf
4 cardamom pods (crushed)
4 cloves
1 tsp cumin seeds
Half a cinnamon stick
Cook for 30 secs or so. Add the garlic and cook for another 30/60 secs before adding the meat and yogurt mixture (all of it)
With the heat high, turn the meat a few times in an attempt to brown it. (The hotter your pan the more likely you are to achieve this)
Then reduce heat to med/low and put the lid on the pot and leave it for half an hour. When you take the lid off it will look like it’s split - it’s fine
Add
1 tsp sugar (white or brown)
2 tbsp tomato purée
Cook for a couple of minutes.
Then add
2 tsp chilli (you decide how hot)
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground fennel
1 tsp cumin
Mix and cook for a couple of minutes.
Add a can of chopped tomatoes
Add the same again of water
Cook for about 45-60 mins till tender (or longer depending on the venison cut) with the lid on
Take lid off and crank the heat up to thicken the sauce
Before serving add another tsp of garam masala and stir in.
Add some chopped fresh coriander and serve
Hopefully simple enough to follow and. I ridiculously impossible to source ingredients.
Let me know what you think.
———
Texan style chilli. Made with diced meat - and not a kidney bean in sight!
Skoosh of a recipe - serves 2/3 but doubles up well.
500g diced venison
2 onions - diced
2 cloves garlic - crushed
2 tsp paprika (hot smoked if you have it)
2 tsp oregano
2 tsp ground cumin
2 tsp brown sugar
2 tsp chilli powder (you decide how hot)
2 tbsp tomato purée
300ml chicken stock (a cube is more than fine)
Basically (on a medium to high heat)
Brown the venison in some oil
Take out and set aside
Soften the onions and garlic
Add the browned venison
Add the tomato purée and cook out for a minute or two (you might need a splash of water here)
Add all the herbs, spices, and sugar and mix
Cook for a minute or so (stirring all the time to stop it catching
Add the stock
Bring to the boil then reduce to a very low simmer with the lid on for anything between one and two hours (depending on the venison used)
You might need to top up with water now and again)
Just before serving ratchet the heat right up to get a thick glossy sauce (if not already thickened)
You can add some herbage (coriander maybe) as you serve.
Superb with a dollop of sour cream, a wedge of lime and fresh flour tortillas (eat by hand)
Alternatively serve on rice with grated cheese and sour cream.
———
Rogan Josh
This is a proper curry and well worth the time and effort. Also serves 2/3. If doubling - be careful with the chilli.
500g diced venison
4 tbsp natural/greek yogurt
1 tsp Garam Masala
Pinch of salt and grind of pepper
Mix all in a bowl for at least a couple of hours but better if overnight
Before cooking crush a couple of garlic cloves
Then heat a decent glug of veg oil to a medium / high heat and add
2 bay leaf
4 cardamom pods (crushed)
4 cloves
1 tsp cumin seeds
Half a cinnamon stick
Cook for 30 secs or so. Add the garlic and cook for another 30/60 secs before adding the meat and yogurt mixture (all of it)
With the heat high, turn the meat a few times in an attempt to brown it. (The hotter your pan the more likely you are to achieve this)
Then reduce heat to med/low and put the lid on the pot and leave it for half an hour. When you take the lid off it will look like it’s split - it’s fine
Add
1 tsp sugar (white or brown)
2 tbsp tomato purée
Cook for a couple of minutes.
Then add
2 tsp chilli (you decide how hot)
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground fennel
1 tsp cumin
Mix and cook for a couple of minutes.
Add a can of chopped tomatoes
Add the same again of water
Cook for about 45-60 mins till tender (or longer depending on the venison cut) with the lid on
Take lid off and crank the heat up to thicken the sauce
Before serving add another tsp of garam masala and stir in.
Add some chopped fresh coriander and serve
