Got some fallow diced up ready for the slow cooker tomorrow ! Recipes please not too spicy as don't want to blow the kids heads off 
Slow cooked venison curry !
- Thread starter Jamouk
- Start date
Scapegoat
Well-Known Member
Start off with a frying pan and cover the bottom with oil. Drop in a piece of cinammon stick, four cloves, a bay leaf and a teaspoon of jeera (cumin) seeds, plus half a teaspoon of crushed peppercorns. Add 2 (optional) black cardomom pods for a dark smoky flavour. Once it's starting to spatter chuck in a medium onion diced as fine as you can. Fry for five minutes or so on a medium heat, until the onions just start to turn golden, then a spoonful of garlic paste and a spoonful of ginger paste. Stir and cook for another couple of minutes.
Now add a tin of chopped tomatoes a tablespoon at a time, stirring it into the onion mixture until it's fully mixed in. Add a teaspoon of salt and half a teaspoon of turmeric powder. You could also add a green chilli or two depending on how hot you like your curry! Leave them whole so you get the flavour but not all the heat.
Cook this mixture for several more minutes and you'll see the mixture split and the oil bubble up through the tomato mix. Once it does this it's ready for the powdered spices. Have a drop of water nearby in a mug in case the mixture starts to stick, and add and stir in a heaped teaspoonful of coriander powder, a heaped teaspoon of garam massala and a teaspoon of powdered cumin (jeera) .
Brown the venison in a separate pan, and put it in with the spice mixture, turning and making sure the spice mixture smothers the meat. Stir in half a pint of water (add stock cubes if you like) and transfer the whole lot into your pre-heated slow cooker.
Before serving test the meat to make sure it's tender, and taste the sauce to see if you like the flavour/heat. Add a bit more garam massala to deepen the flavour if necessary, or full-fat yoghurt or even a tablespoon of cream to smooth it out. then add a handful of chopped fresh coriander leaves and a couple of ripe tomatoes cut into wedges.
Serve with chapattis, naan or rice.
Now add a tin of chopped tomatoes a tablespoon at a time, stirring it into the onion mixture until it's fully mixed in. Add a teaspoon of salt and half a teaspoon of turmeric powder. You could also add a green chilli or two depending on how hot you like your curry! Leave them whole so you get the flavour but not all the heat.
Cook this mixture for several more minutes and you'll see the mixture split and the oil bubble up through the tomato mix. Once it does this it's ready for the powdered spices. Have a drop of water nearby in a mug in case the mixture starts to stick, and add and stir in a heaped teaspoonful of coriander powder, a heaped teaspoon of garam massala and a teaspoon of powdered cumin (jeera) .
Brown the venison in a separate pan, and put it in with the spice mixture, turning and making sure the spice mixture smothers the meat. Stir in half a pint of water (add stock cubes if you like) and transfer the whole lot into your pre-heated slow cooker.
Before serving test the meat to make sure it's tender, and taste the sauce to see if you like the flavour/heat. Add a bit more garam massala to deepen the flavour if necessary, or full-fat yoghurt or even a tablespoon of cream to smooth it out. then add a handful of chopped fresh coriander leaves and a couple of ripe tomatoes cut into wedges.
Serve with chapattis, naan or rice.
Heym SR20
Well-Known Member
Here’s mine that’s based on a Dishoom Lamb Curry
Take a shoulder and neck and all the ribs with the meat and brisket still. Rough chop into into big chunks keeping the bones and sinews in place. Don’t all the connective tissue melts away.
Then into a big pot
Roughly chopped red onions with a good glugg of rapeseed oil and get some good colour,
Add in a cinamon stick, some pepper corns, a few cardamon pods and coriander seed.
Meanwhile brown off the meat in another pan.
And take out the whizzer machine, or finely chop
1 onion
Several bits of garlic
A good chunk of fresh ginger
And make a paste with rapeseed or olive oil.
You want a good two or three tablespoon fulls.
If you want heat add chillis into this paste, otherwise its nice and mild.
Add the garlic ginger paste and cook for a minute of
Add the browned meat and stir its all coated with the paste.
Add a good tablespoon of ground Garam Masala - I get mine unground
Add a teaspoonful of ground turmaric
Add a vegetable stock cube
Add chopped tomotoes if you want.
Add boiling water till the meat is just covered. Don’t forget all the juices from the pan you browned of the meat in - splash of water to pick up all the juices and add to the pot.
Put the lid on and then stick in the oven at 160 to 180 or leave on the hob.
I prefer a big cast iron pot / dutch oven type pot in the oven as the juices caramelise on the lid and can be pushed back down.
After about 90 minutes the meat shoulder be tender and beginning to fall off the bone, but check after an hour.
At this point turn off the heat and leave in the oven and it will continue slow cooking. Ideally leave overnight to cool
When it comes to serving you can first remove all the bones, but more fun to leave in.
Warm it back up and add some more garamasala and cardomon pods, some fresh chopped chillis, a fresh lime and fresh coriander and mint leaves. And serve with rice and nan.
But even better, wash the rice, boil it for a few minutes and drain. It should still be pretty hard.
Make sure all the meat and sauce is in a big pot. Add the extra chilli, coriander leaves and mint leaves, and crispy onions (fry chopped onions till crispy) and the spoon the rice on top. Sprinkle a teaspoon of rose water and big knob of butter on top of the rice. Add the lid sealing with tinfoil, or bread doe if you are making nan breads and bake in the oven for half an hour.
You then end up with a Biryani that smells incredible, all the rice has soaked up the juices and you have a lucky dip on the meat.
There are many variations. You can add spinach and veggies. Butter nut squash is really good. Adding in raisens, cranberries gives a sweet flavour, dried apricots and almonds more moroccan.
It sounds complicated, but I did my last one in about 20 minutes of prep time. And you will be treated as some kind of cooking god / goddess.
And if its not perfect - well you will just have to cook another one till you get it right.
On the butchery side, if you take off the whole fore quarter at the 4th rib back you get all the neck and shoulder meat together with all the meat on the rib cage. Another way would be to braise a whole quarter in the curry sauce, then finish in an oven to brown off, meanwhile reducing down the sauce. Carve / pull the meat and then serve with the sauce to one side.
Take a shoulder and neck and all the ribs with the meat and brisket still. Rough chop into into big chunks keeping the bones and sinews in place. Don’t all the connective tissue melts away.
Then into a big pot
Roughly chopped red onions with a good glugg of rapeseed oil and get some good colour,
Add in a cinamon stick, some pepper corns, a few cardamon pods and coriander seed.
Meanwhile brown off the meat in another pan.
And take out the whizzer machine, or finely chop
1 onion
Several bits of garlic
A good chunk of fresh ginger
And make a paste with rapeseed or olive oil.
You want a good two or three tablespoon fulls.
If you want heat add chillis into this paste, otherwise its nice and mild.
Add the garlic ginger paste and cook for a minute of
Add the browned meat and stir its all coated with the paste.
Add a good tablespoon of ground Garam Masala - I get mine unground
Add a teaspoonful of ground turmaric
Add a vegetable stock cube
Add chopped tomotoes if you want.
Add boiling water till the meat is just covered. Don’t forget all the juices from the pan you browned of the meat in - splash of water to pick up all the juices and add to the pot.
Put the lid on and then stick in the oven at 160 to 180 or leave on the hob.
I prefer a big cast iron pot / dutch oven type pot in the oven as the juices caramelise on the lid and can be pushed back down.
After about 90 minutes the meat shoulder be tender and beginning to fall off the bone, but check after an hour.
At this point turn off the heat and leave in the oven and it will continue slow cooking. Ideally leave overnight to cool
When it comes to serving you can first remove all the bones, but more fun to leave in.
Warm it back up and add some more garamasala and cardomon pods, some fresh chopped chillis, a fresh lime and fresh coriander and mint leaves. And serve with rice and nan.
But even better, wash the rice, boil it for a few minutes and drain. It should still be pretty hard.
Make sure all the meat and sauce is in a big pot. Add the extra chilli, coriander leaves and mint leaves, and crispy onions (fry chopped onions till crispy) and the spoon the rice on top. Sprinkle a teaspoon of rose water and big knob of butter on top of the rice. Add the lid sealing with tinfoil, or bread doe if you are making nan breads and bake in the oven for half an hour.
You then end up with a Biryani that smells incredible, all the rice has soaked up the juices and you have a lucky dip on the meat.
There are many variations. You can add spinach and veggies. Butter nut squash is really good. Adding in raisens, cranberries gives a sweet flavour, dried apricots and almonds more moroccan.
It sounds complicated, but I did my last one in about 20 minutes of prep time. And you will be treated as some kind of cooking god / goddess.
And if its not perfect - well you will just have to cook another one till you get it right.
On the butchery side, if you take off the whole fore quarter at the 4th rib back you get all the neck and shoulder meat together with all the meat on the rib cage. Another way would be to braise a whole quarter in the curry sauce, then finish in an oven to brown off, meanwhile reducing down the sauce. Carve / pull the meat and then serve with the sauce to one side.
Thanks both sound amazing !
I’m going to try one of these at the weekendthanks for the instructions - shall give this a go! Cheers
That sounds bloody lovely.Going to definatley give that a try.
Scapegoat
Well-Known Member
That sounds pretty bloody good!
I used to make a similar one using lamb on the bone (neck, ribs/chops, leg and hocks) , and the resulting pot of wonder was incredible, not one you'd serve for a posh dinner party, but a family free-for-all with everybody eating the meat off the bones. We served it with big thick tandoori roti though, similar recipe to chapattis only twice or three times as thick and charred over a gas flame to add flavour.
I'm going to try it with the rice as you suggest next time I do it. Can't wait!
Scapegoat
Well-Known Member
I didn't add any chilli powder to this suggestion because Jamouk mentioned the kids, but a flat teaspoonful of Kashmiri Chilli powder, or half a spoonful of the ordinary fiery stuff will add a zing ( and a reason to enjoy a bottle of lager with it.......)
Last edited:
Heym SR20
Well-Known Member
I made a biryani a few weeks ago with a mix of lamb and venison using all the rough cuts. And served it a dinner party which turned into a free for all with friends. Fingers were invented before knives after all!!
Heym SR20
Well-Known Member
I would thoroughly recommend getting a copy Dishoom’s “From Bombay with Love”. It’s a wonderful book that opens the door to real Indian cooking from first principles and explains a lot of why and hows flavours are built up. Once you understand the basics it all makes sense and you can adapt multiple different things. Get a copy.
Dishoom: The first ever cookbook from the much-loved Indian restaurant
Dishoom: The first ever cookbook from the much-loved Indian restaurant : Thakrar, Shamil, Thakrar, Kavi, Nasir, Naved: Amazon.co.uk: Books
Dishoom: The first ever cookbook from the much-loved Indian restaurant
Dishoom: The first ever cookbook from the much-loved Indian restaurant : Thakrar, Shamil, Thakrar, Kavi, Nasir, Naved: Amazon.co.uk: Books
Has anyone made up their own Garam Masala? I did a year or so back using fresh spices and it was 100% better than the ready prepped stuff. Worth the effort and keeps well.
Willowbank.
Willowbank.
Scapegoat
Well-Known Member
Yes, I have done, and it's so much better than packet stuff. Must confess the packet stuff makes for an easier life........but the joy of making your own means you can experiment with proportions of the various different spices.
Yep, I use this too
Heym SR20
Well-Known Member
There is a really good Indian Store at the top of Leith Walk here in Edinburgh that does their own spice mix and you buy it in whole unground spices. And quarter the price compared to supermarket crap.
Ready for tomorrow ! This cost as much as the stalk
looking forward to it tho !
Scapegoat
Well-Known Member
Fantastic! You can use the first few stages to cook up the spice mixture to create all sorts of curries. It works well with any meat, just vary the cooking time for stuff like chicken. Oh, and if you want a drier masala style curry use half a can of tomatoes and don’t add as much water.View attachment 261050
Ready for tomorrow ! This cost as much as the stalk
Heyms one next !
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