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Mauritian venison curry

 

The Deer

Deer, like most wild meat, is a little on the tough side. This makes it ideal for making curry. This is especially good outdoors and on a charcoal grill. In Mauritius, deer season is open right now and this until September, so getting a venison dish in, is quite timely.

What is so unique about Venison Curry?

This is a slow cooked, rich tasting stew enclosing an amalgam of flavours. So, rather than trying to combine 12-15 ingredients to make a masala spice rub for one dish, you can cheat and use a high quality garam masala, to which you can add in a little more kick from some star anise, cloves and peppercorns.  The dish becomes far simpler than many of the other curry recipes out there.  Of course, making a masala mix from scratch will always have a superior taste, but few people can find all the ingredients necessary for homemade mixes, but finding a high quality garam masala is much easier and accessible to people

The Recipe

Ingredients

–          1 kilo (s) Stag

–          1 medium onion

–          425 grams canned tomato/chopped tomatoes

–          1 tablespoon chopped garlic crushed

–          1 tablespoon chopped ginger crushed

–          1 tablespoon chopped thyme leaves

–          2 tablespoons vegetable oil

–          6 curry leaves (curry chicken leaves)

–          2 tablespoons coarsely chopped cilantro leaves (Cotomili/coriander)

–          3 tablespoon chopped curry powder (mild or hot)- Garam masala

Preparation

  1. Cut the venison into cubes of 1-2 cm, depending on your preference.
  2. Season deer pieces with salt and pepper to taste.
  3. Mix and allow to rest.
  4. Slice the onions finely.
  5. Over a medium / high heat, put 2 tablespoons of vegetable oil in a large saucepan.
  6. Mix the crushed garlic, ginger, thyme leaves, crushed curry leaves and chopped onion until the onion becomes transparent.
  7. Pour and mix tomato paste/chopped tomatoes
  8. Add a chopped coriander leaves.
  9. Mix everything.
  10. Cook for 10 minutes, until the tomato paste is cooked and sauce is well blended.
  11. Add a little water if necessary to maintain the consistency of the sauce and keep it from drying.
  12. Mix well and turn continually to prevent the sauce from sticking or burning.
  13. Mix 3 tablespoons curry powder soup in tomato sauce.
  14. Mix well and cook for 5 minutes or until the powder is well integrated into the sauce and it cooks.
  15. The sauce should be thick and creamy, but not too thin nor too thick.
  16. Stir in the diced deer.
  17. Mix well.
  18. Add a half cup there or a full cup of water and mix well.
  19. Reduce to low heat to medium temperature.
  20. Cover and cook 25-30 minutes or until the deer cubes are cooked.
  21. Adjust the sauce with a little water if necessary to keep the sauce consistent.
  22. If you prefer drier curry, do not add too much water but make sure that the curry is not burning.
  23. If instead you like curry sauce, add hot water gradually until it is at your own convenience.
  24. Transfer to a plate.
  25. Garnish with fresh coriander leaves.

Serve with rice and watercress broth or black lentils and tomato chutney or  you can enjoy it with faratas or dholl puris.

Bon Appetit Biensure!