Slow cooked venison curry !

[SussexSteve]

Jar of Pataks in the slow cooker

 

[willowbank]

Lazy whatnot

WB

 

[Buchan]

There is an excellent method of getting the bases sauce right at the back of Dishoom. Cook the onion fast and hot but keep adding water to stop it sticking burning. This is the opposite of the French 40min slow caramalisation. The garlic and ginger get a simialr treatment, then yoghurt or tins of tomatoes. The spices go in later.

 

[SussexSteve]

Lazy whatnot

WB

Been eating curry in restaurants since the 70s these jars are so good it ain't worth messing about making your own

 

[JamesH]

I tried the first recipe from Scapegoat in this thread yesterday and it was excellent. It will be repeated for sure. Thanks.

 

[Heym SR20]

There is an excellent method of getting the bases sauce right at the back of Dishoom. Cook the onion fast and hot but keep adding water to stop it sticking burning. This is the opposite of the French 40min slow caramalisation. The garlic and ginger get a simialr treatment, then yoghurt or tins of tomatoes. The spices go in later.

As I said in a previous post the Dishoom book gives you all the theories behind good curries and how all the flavours are built up.

The other book is Hugh Fernley Whittingstall “The Meat Book”.

Or put it another way, the difference in hunting to be guided to a spot where the guide knows there will be deer, or even knowing your own ground well and knowing where it works, to actually understanding how deer work and be able to go to a completely new area / species and to be able to figure it out and find deer is huge.

A ready made jar or sauce and simply stirring in some meat, or using a recipe / a “hallo fresh” to create a meal, versus being able to start with some basic ingredients is huge. But once you have a basic understanding of how things work then with your own imagination you can produce wonderful things, adapt things and create new things.

Its the difference between training and education.

 

[@theroedeerguy]

Misty Ricardo is to Curry cookery at home what Scott Rea is to venison butchery, the Curry Compendium book is highly recommended

The Books

The award-winning British Indian Restaurant cookbooks by Richard Sayce - Curry Compendium and Indian Restaurant Curry at Home Volumes 1 & 2.

mistyricardo.com

 

[sauer]

Being able to cook a curry from scratch to a decent standard is like everything else in life …..!some can, some can’t … some aren’t interested or too busy etc ….
IF your wanting a bought sauce that’s tasty and good value to throw in slow cooker and forget then try
The Kohinoor range …. Maxwal on here put me onto them and worth a buy !… good range of flavours and bit of heat …. And Amazon do bulk buys to stock up
The Madras & Butter chicken he recommended and I would too! I sear venison and some onions as I love em, throw sauce in and leave till tender

Amazon.co.uk : Curry Sauce

 

[Erik Hamburger]

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

I often make a Venison Rendang, in particular good with the fore-quarter cuts.
Just look online for 'Beef Rendang Recipe' and substitute beef for venison.
A 'Rendang' is a long and slow cooked curry where you end up with the majority of the liquid -but not all- evaporated, so that really concentrates the flavours.
I like to cheat and sometimes simplify the recipe by using a mix of 50/50 tomato passato and coconut milk with a spoon-full of a ready-made curry paste or Thai Curry paste.
If the end-result is a little too spicy for the kids just mellow the dish with a generous -of yoghurt or soured-cream on their portion.
Enjoy!

 

[pob]

I made the suggested venison rendang with some muntjac and CWD leg dice. Bloody spectacular.
(Beef Rendang (The BEST Recipe!) - Rasa Malaysia)

I'd like to work out how to more efficiently remove the strands of pounded lemon grass when serving. I'd removed the woodier outer stem, but the taste-testers found the appearance off-putting. There were still four empty plates though. I'd also like it to be a bit redder in colour, but I can see this becoming a regular meal alongside the old faithful venison tagine.

Thanks @Erik Hamburger for the idea.

I'll be trying @Heym SR20 's Biryani next. It sounds like an easier way to make use of the fiddlier, smaller cuts that I have limited options for, like skirt, ribs, neck and shoulder.

 

[Heym SR20]

I made the suggested venison rendang with some muntjac and CWD leg dice. Bloody spectacular.
(Beef Rendang (The BEST Recipe!) - Rasa Malaysia)

I'd like to work out how to more efficiently remove the strands of pounded lemon grass when serving. I'd removed the woodier outer stem, but the taste-testers found the appearance off-putting. There were still four empty plates though. I'd also like it to be a bit redder in colour, but I can see this becoming a regular meal alongside the old faithful venison tagine.

Thanks @Erik Hamburger for the idea.

I'll be trying @Heym SR20 's Biryani next. It sounds like an easier way to make use of the fiddlier, smaller cuts that I have limited options for, like skirt, ribs, neck and shoulder.

As regards all these fiddlier bits, don’t bother trying to “fiddle”. Just chop into large chunks bones, sinew and all and let the slow cooking sort out the rest.