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Madras-Style Venison Curry

The deep flavour and richness of Madras cooked slowly works well with Venison
Course: Main Course
Cuisine: Indian
Recipe Type: Curry
Servings: 0

Ingredients

Meat

  • 600 g diced venison shoulder or leg

Marinade

  • 2 tbsp Natural Yoghurt
  • 1 tbsp Lemon Juice
  • 2 tsp hot Madras curry powder
  • 1 tsp garam masala
  • 1 tsp Ground cumin
  • 1 inch ginger grated
  • 3 cloves garlic grated
  • 1 tsp salt
  • 1 tsp cayenne pepper

Making the Curry

  • 2 tbsp ghee
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1- inch piece of ginger grated
  • 2 fresh red chilies sliced (or 1–2 tsp chili powder)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 2 tsp hot Madras curry powder or more to taste
  • 1 tsp paprika for colour
  • ½ tsp ground cinnamon
  • 2 tbsp tomato purée
  • 400 g tinned chopped tomatoes
  • 1 tsp salt or to taste
  • 1 tsp sugar
  • 250 ml beef or venison stock
  • 1 tbsp white wine vinegar or lemon juice
  • Fresh coriander to garnish

Instructions

Marinate:

  • Mix all marinade ingredients in a bowl.
  • Add diced venison and coat well.
  • Cover and refrigerate for up to 12 hours.

Cook the Base:

  • Over a medium heat add 1 tbsp Ghee, then the onions and fry the onions for 10–12 mins until soft and golden.
  • Stir in garlic, ginger, and fresh chilies. Cook 1–2 mins.

Add the Spices:

  • Add cumin, coriander, turmeric, paprika, Madras curry powder, and cinnamon.
  • Stir constantly for 1–2 minutes to bloom the spices.

Build the Sauce:

  • Stir in tomato purée, cook 1 min.
  • Add chopped tomatoes, sugar, salt, and browned venison. Mix well.

Simmer:

  • Pour in the stock. Bring to a boil, then reduce to low.
  • Cover and simmer gently for 1.5 to 2 hours, until the venison is tender.
  • (Or cook in a low oven at 160°C / 140°C fan.)

Finish:

  • Stir in vinegar or lemon juice to brighten the flavour.
  • Simmer uncovered for 10–15 mins to thicken if needed.

Garnish and Serve:

  • Scatter with chopped coriander.
  • Serve with pilau rice, chapatis, or naan.