Jamie Oliver's Venison Madras

Preparation Time:

30 mins (plus a night in the fridge to marinade the venison)

Cooking Time:

3 hours



Rate This Recipe

Please login to rate this recipe Login

We checked out Jamie Oliver's venison madras - tasty!


1.5kg Stewing venison, cut into chunks

For the marinade:

8 Cloves garlic, grated or finely chopped

Thumb sized piece of ginger, grated or finely chopped

100ml Full fat plain yogurt

1 tbsp Sweet smoked paprika

60g Tomato puree

For the sauce

100g Butter

5 Large onions, chopped

8 Cloves garlic, peeled and grated or finely chopped

6 tbsp Madras spice paste

600ml Beef stock

400g Can chopped tomatoes

100g Block creamed coconut

10 Dried curry leaves

Rice, sliced green chilli, and natural yogurt to serve.



1. Mix all the marinade ingredients with some salt in a bowl. Add the venison and stir to coat it evenly. Cover and place in the fridge overnight.


2. Heat the oven to 220C / 200C fan / gas 7.

3. Spread the venison on a parchment lined baking tray and roast for 30-35 minutes, stir halfway if necessary, until the meat has lost its colour. If the meat is releasing too many juices spoon some of them of. Reduce the oven to 170C / 150C / Gas 3

4. Whilst the venison is cooking, heat the butter in a casserole dish and fry the onions over a medium heat until golden brown. Now add the garlic and cook for a few more minutes.

5. Stir in the spice paste and cook for 5 minutes, then add the stock and tomatoes and crumble the coconut along with the curry leaves. Bring to the boil, add the venison, and stir to coat the curry sauce.

6. Season with salt, then cover and cook in the oven for 2-2 1/2 hours until the sauce has thickened and the meat is tender.

7. You can chill up to 3 days and reheat before serving or freeze for up to 3 months.

8. Serve with fluffy rice, a dollop of yogurt and some sliced green chilli.