Jamie Oliver's Venison Madras
30 mins (plus a night in the fridge to marinade the venison)
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
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.