SOUTH AFRICAN STYLE SPICY DRY VENISON (BUCK) CURRY
Braised Venison is more on the dryer side as compared to the typical curry.
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This is one of my favourite dishes that my mum & late grandmother used to prepare for me. Venison is also known as the meat of the buck or deer, it's a game meat & often there are different ways to cook it to get rid of the gaminess - I recommend freezing it, defrosting & then preparing it.
They always cooked this type of meat in this way, although you may cook it as a normal curry if preferred. If you haven't tried Braised Venison as yet, I highly recommend that you do.
The key to this dish is not to add in any water. There is a sufficient amount of vegetable oil incorporated in this recipe & Venison usually has a lot of water which will ensure that everything cooks well without any water being added. Peas can also be added if preparing it this way but I ain't a lover of peas so I'm skipping that.
𝐅𝐮𝐥𝐥 𝐒𝐭𝐞𝐩 𝐁𝐲 𝐒𝐭𝐞𝐩 𝐑𝐞𝐜𝐢𝐩𝐞: https://eatmeerecipes.co.za/in....dian-cuisine/braised
Braised Venison Ingredients:
◆1kg Venison
◆3 tablespoons vegetable oil
◆1 onion
◆1 tomato
◆few sprigs thyme
◆2 teaspoons ginger & garlic paste
◆2 green chilies
◆1 star aniseed
◆2 bay leaves
◆1 cinnamon stick
◆½ teaspoon cumin (jeera) seeds
◆½ teaspoon fennel (soomph) seeds
◆2 teaspoons garam masala
◆1 teaspoon cumin (jeera) powder
◆2 teaspoons coriander (dhania) powder
◆½ teaspoon turmeric powder
◆½ teaspoon cardamom (elachi) powder
◆3 tablespoons chili powder or masala
◆salt to taste
◆1 sprig curry leaves
◆¼ cup fresh coriander (dhania)
◆¼ cup fresh mint
◆freshly chopped coriander (dhania) for garnishing
𝗜𝗙 𝗬𝗢𝗨 𝗘𝗡𝗝𝗢𝗬𝗘𝗗 𝗧𝗛𝗜𝗦 𝗩𝗜𝗗𝗘𝗢, 𝗣𝗟𝗘𝗔𝗦𝗘 𝗟𝗜𝗞𝗘, 𝗖𝗢𝗠𝗠𝗘𝗡𝗧 & 𝗦𝗨𝗕𝗦𝗖𝗥𝗜𝗕𝗘
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