Venison curries are Amazing Curries
Venison curries like this one from Northern India are Simply Delicious! Unfortunately you are unlikely to find anything like it in your local curry house. For that matter, you probably won’t find venison curries in India either where shooting deer is now illegal. This is too bad as some of the most amazing venison dishes I’ve tried originated in India. Northern Indians love their game and some break the law to get it and keep recipes like this alive.
Here in the UK where deer meat is still abundant we are lucky to be able to purchase venison easily in the Winter game season! Out of season Venison isn’t as easy to get your hands on but that just makes it that much more enjoyable when you do.
Last week I was in the Highlands of Scotland and met a gamekeeper. He told me how he was the only person in the Highlands allowed to shoot deer out of season. The stag he shoots during the Summer months are available locally and online.
I was able to purchase some of the venison he shot through local game dealers and have enjoyed making some of the lesser known Indian curries like this one.
I made this curry to perfection while in Scotland but didn’t get a picture of it. So I made it again when I got home but with less spectacular results. I cooked it for my wife and her parents who are a bit squeamish about eating rare meat. That is, they won’t eat rare meat!
Please take my advice and serve this dish rare! The picture above shows the meat cooked medium rare which made the meat tougher and the meal, for my wife and me at least, less enjoyable.
It was still very nice though.
If you or someone you are cooking for doesn’t like rare meat, don’t serve venison. There are so many other types of meat that can be cooked to well done with much better results.
Venison haunch is a very low fat meat that really requires very little cooking. Cook it too long and it will become leather-like. Follow my instructions below and you won’t have any problems.
1 rolled haunch of venison (about 1.5 kilo)
1 teaspoon salt
1 Teaspoon red chilli powder
1 Tablespoon vegetable oil
1 quantity Soola Kabab Spice Paste
Onion and Venison Sauce
3 Tablespoons ghee or clarified butter
1 quantity fried onion paste
5 Tablespoons plain yogurt
1/4 cup venison trimmings – cut in very small pieces
1 teaspoon salt
1/2 teaspoon jaggery or sugar
1 1/2 inch piece ginger – finely chopped
Juice of 2 lemons
Water – if necessary
Combine the marinade ingredients and rub into the venison haunch. Wrap the meat and marinade tightly in clingfilm. Allow to marinade for at least three hours or overnight.
I usually make the onion and venison sauce first. It can be made a couple of hours ahead of time.
Melt the ghee in a large sauce pan and throw in the cloves. Let them sizzle for about 30 seconds before adding the rest of the ingredients EXCEPT the yogurt.
Bring these ingredients up to a mild simmer and then add the yogurt one tablespoon at a time. Stir the yogurt in to combine as you do this.
Now add the venison pieces and simmer for 10 minutes.
Set the sauce aside while you cook the venison.
for the venison
(As mentioned above, cooking time is very important! You can always put a piece of meat that is too rare back in the heat. A piece of venison that is over cooked, however is ruined.)
Heat your oven to 220C (425F)
Place the venison haunch in the oven and roast it for 15 minutes (no more!)
Remove from the oven and keep warm for 15 further minutes. Turn your grill on to high.
Cover the meat with the soola kabab paste. Don’t worry if you have some left over, you’ll like having it on hand.
Bring your sauce back up to a simmer and then place the paste covered venison under the hot grill for about a minute to lightly brown the paste.
Transfer to a cutting board and cut into 3/4 inch steaks.
Spoon some sauce onto warmed plates and place the venison steaks on top.