Something Different

25 Spice Venison Curry Recipe

I went hunting with a mate and that’s where this recipe starts. With a dose of good luck and some careful stalking. That secures you a decent chunk of venison to cook with. If your luck is out, substitute lamb.

The quantities below serve 8 guests or 6 hungry anglers. A lonely couple could halve the quantities, but better to cook it all up and freeze some for a rainy day.

The recipe originates from chef Raju Rai at Monsoon Poon – a Wellington (NZ) restaurant that’s become a culinary institution.

Ingredients
150 ml canola oil
2 teaspoons whole cardamom pods
12 black peppercorns
8 whole cloves
4 star anise
1 cinnamon stick
2 bay leaves
1 or 2 whole dried chillies
500g onions, sliced
2 cloves of garlic, crushed
5 cm piece of fresh ginger, grated
200g tomato paste
1 cup of tomato sauce (homemade if available)
1 heaped teaspoon each of ground cardamom, cumin and garam masala
1½ teaspoons ground chilli
2 heaped teaspoons ground coriander
2 kg venison cut into 2 cm – 3 cm cubes (the leg muscle is fine to use)
3 teaspoons salt
1 teaspoon white vinegar
2 cups chopped fresh coriander leaves and stems
A couple of decent craft beers - drink one while cooking

Cooking Method

1. Heat the oil in a large saucepan or casserole on a medium heat, fry the whole spices for 30 seconds then add the onions and stir fry for about 10 minutes.

2. Add the garlic, ginger, tomato paste and sauce, stir well then add all the ground spices. Add 2 cups of cold water, bring to the boil and simmer for 10 minutes.

3. Add all the venison and simmer gently for 45 minutes, stirring occasionally. Add the salt and vinegar, and cook for a further hour or so, stirring occasionally. Slower and longer is better.

4. Add more water if necessary to make a good gravy consistency.

5. Stir in half the coriander and use the rest to garnish each serving.

6. Accompany with basmati rice, naan and your favourite chutney.

Cook it a day ahead and reheat if you choose to. It’s always better the second day.

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