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Venison madras

Venison madras in a casserole dish

Venison madras

Name: Venison madras
Prep time: 30 min
Cook time: 3 h 25 min
Total time: 3 h 55 min
Yield: Serves 6-8
Cuisine: Indian
Ingredients: 1 ½kg stewing venison diced into large chunks around 3cm square; 8 garlic cloves grated; thumb-sized piece ginger grated; 100ml full-fat plain yogurt; 1 tbsp sweet smoked paprika; 60g tomato purée; 100g butter; 5 large onions chopped; 8 garlic cloves peeled and grated; 6 tbsp Madras spice paste; 600ml beef stock; 400g can chopped tomatoes; 100g creamed coconut in a block; 10 dried curry leaves; rice sliced green chilli and natural yogurt, to serve

Tom Kerridge

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Serves 6-8

Easy

Prep: 30 mins

Cook: 3 hrs and 25 mins

Plus overnight marinating

A star rating of 4.8 out of 5.27 ratingsRate

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Use a shop-bought curry paste for this madras, or try making it with our recipe. Using venison makes the dish extra-special, but lamb or beef work well too

Freezable

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Tom Kerridge’s madras curry paste

A star rating of 4.8 out of 5.16 ratings

Goan prawn, potato & coconut curry

A star rating of 4.7 out of 5.23 ratings

Chip shop curry sauce

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Ingredients

Nutrition

Units:

MetricUS

1 ½kg stewing venison

diced into large chunks around 3cm square

For the marinade

8 garlic cloves

grated
thumb-sized piece ginger

grated
100ml full-fat plain yogurt
1 tbsp sweet smoked paprika
60g tomato purée

For the sauce

100g butter
5 large onions

chopped
8 garlic cloves

peeled and grated
6 tbsp Madras spice paste
600ml beef stock
400g can chopped tomatoes
100g creamed coconut

in a block
10 dried curry leaves
rice

sliced green chilli and natural yogurt, to serve

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Nutrition: Per serving (8)

kcal455
fat19g
saturates12g
carbs18g
sugars14g
fibre6g
protein49g
salt0.7g

Method

step 1

To make the marinade, mix all the ingredients for it with some salt in a bowl, add the venison and stir to coat, then cover and place in the fridge overnight.
step 2

Heat oven to 220C/200C fan/gas 7. Spread the venison out on a baking tray lined with parchment and roast for 30-35 mins, stirring halfway through if needed, until the meat has lots of colour. If the meat is releasing too many juices, spoon some of them off halfway. Reduce the oven to 170C/150C/gas 3.
step 3

While the venison is cooking, heat the butter in a large casserole dish and fry the onions for 15 mins over a medium heat until golden brown, then add the garlic and cook for a few mins more. Stir in the spice paste and fry for 5 mins, then add the stock and tomatoes and crumble in the creamed coconut along with the curry leaves. Bring to the boil, add the venison to the dish and stir to coat in the curry sauce. Season with salt, then cover and cook in the oven for 2 hrs-2 hrs 30 mins until the sauce has thickened and the meat is tender. Chill for up to three days and reheat before serving, or freeze for up to three months. Serve with fluffy rice, a dollop of yogurt and some sliced green chilli.

Recipe from Good Food magazine, November 2018

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A star rating of 4.8 out of 5.27 ratings

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