Japanese-style Wild Venison Mince Curry

Ingredients

• 500 g wild venison mince
• 250 g dried short-grain rice
• 20 ml rapeseed oil
• 180 g onion, finely chopped
• 200 g carrots, cut into 1 cm dice
• 300 g potatoes, cut into 1 cm dice
• 2 garlic cloves, finely grated
• 15 g ginger, finely grated
• 20 g plain flour
• 2 tsp mild curry powder
• ½ tsp garam masala
• 600 ml low-salt beef stock
• 15 ml reduced-salt soy sauce
• 15 g tomato ketchup
• 100 g frozen peas
• 1 eating apple, about 150 g, peeled and grated

Method

1. 1

   Cook the rice according to the packet. Heat the oil in a wide saucepan and soften the onion and carrot for 6 minutes.

2. 2

   Add garlic, ginger and mince. Cook for 8 minutes, breaking the meat into fine pieces. Stir in flour, curry powder and garam masala for 1 minute.

3. 3

   Pour in the stock gradually, stirring out any flour lumps. Add the potato, soy sauce, ketchup and grated apple and bring to a simmer.

4. 4

   Cover loosely and cook for 15 minutes, stirring frequently so the thick sauce does not catch. The small potato cubes should become tender; add hot water if necessary.

5. 5

   Add the peas and simmer for 4 minutes. Stir and check the centre in several places with a clean food thermometer. The mince must be piping hot throughout, have no pink and remain at or above 70°C for 2 minutes. Check the potatoes with a fork and continue until completely tender.

6. 6

   Serve the thick curry beside the rice. Taste before adding salt because the stock, soy sauce and ketchup already contain it.