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Author Topic: Venison Curry  (read 4,608 times)

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The discussion centers around the idea of making a venison curry, with participants sharing their thoughts on the best approaches and recipes. Some suggest using venison in a saag curry or a rendang style, while others express concerns about overpowering the meat's flavor with too many spices or a tomato-based sauce. Overall, there is a consensus that a medium-spiced curry with subtle flavors may be the best way to highlight the unique taste of venison without overwhelming it.

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Offline Garp

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Venison Curry
« on: October 28, 2014, 08:02 PM »
As it's getting into the game season, anyone ever made a venison curry? I'd imagine it could be quite tasty :)

Any comments/recipes?
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Offline Mattie

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Re: Venison Curry
« Reply #1 on: October 28, 2014, 08:38 PM »
Hey Garp, 
Ive actually made a few now. I get my venison from Costco for ?7.50 a kilo diced and I would recommend you give it a whirl, especially as its in season and cheap...  I cook it using this method: https://curry-recipes.co.uk/curry/index.php/topic,12520.msg101721.html#msg101721 for about 13 minutes at full pressure.

I like it as a saag curry: https://curry-recipes.co.uk/curry/index.php/topic,3600.0.html

Also pretty damn good in an ale pie!
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Offline Garp

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Re: Venison Curry
« Reply #2 on: October 28, 2014, 08:57 PM »
Thanks Matt for the info.

I'm not a spinach-lover so might give the saag a miss :)

I find venison a pretty strong tasting meat so would think that a more heavily spiced curry would be suitable? I wouldn't want to Vindaloo or Phall it, as I feel that would destroy the venison taste completely.

Something medium/hot with subtle spicing and a bit of heat sounds good (and not a feckin' Korma, Andy).

Get your thinking caps on, all you experts :)
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Offline noble ox

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Re: Venison Curry
« Reply #3 on: October 29, 2014, 08:08 AM »
Nice meat but too dear ;D
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Offline macferret

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Re: Venison Curry
« Reply #4 on: October 29, 2014, 09:51 AM »
Venison might cook well in the tandoor - it can be quite a dry meat, but the rapid cooking might solve that.
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Offline fried

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Re: Venison Curry
« Reply #5 on: October 29, 2014, 05:26 PM »
I love venison, I love beef, but I don't like them in Indian style curries, there's just too much meat taste.

If I was going to do something Indian with venison I'd be thinking coconut, lime and not tomato.  Maybe something like a rendang.
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Offline Garp

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Re: Venison Curry
« Reply #6 on: October 29, 2014, 05:37 PM »
Thanks fried. I just thought that with, as you say, the strong flavour of the meat, a somewhat heavily spiced dish might be appropriate  :)
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Offline fried

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Re: Venison Curry
« Reply #7 on: October 29, 2014, 05:51 PM »
I don't think it's a case of the spicing, just that once it becomes too tomatoey you just wish you'd bunged in a bottle of wine and some ceps which seems to be defeating the purpose.
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Offline tempest63

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Re: Venison Curry
« Reply #8 on: December 14, 2014, 07:03 AM »
Quote from: Garp on October 28, 2014, 08:02 PM
As it's getting into the game season, anyone ever made a venison curry? I'd imagine it could be quite tasty :)

Any comments/recipes?

I would have thought that too much spice could overpower the flavour of the meat so a simple less spiced recipe such as Maddhur Jaffreys beef baked in yoghurt and black pepper may do it justice. Venison can become tough if overccooked, but I doubt that it would happen in this recipe.

Some people have complained that this recipe is bland but others have commented on how much they have enjoyed it.

A God heavy ovenproof casserole is a must for this dish, cast iron is great.


Beef Baked with Yogurt and Black Pepper

6 tbsp (100 mL) vegetable oil
2 lb (1 kg) boneless stewing beef from the neck and shoulder, cut into 1 1/2-inch (4-cm) cubes
8 oz (250 g) onions, very finely chopped (2 cups/500 mL)
6 garlic cloves, very finely chopped
1/2 tsp (2 mL) ground ginger
1/4 to (1 to 2 mL) 1/2 tsp cayenne pepper, optional
1 tbsp (15 mL) paprika
2 tsp (10 mL) salt (I use 1 tsp and adjust if necessary at the end)
1/2 tsp (2 mL) very coarsely ground black pepper
1
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