Red Deer Massaman-style Curry

Ingredients

• 800 g diced Red Deer wild venison, cut into 3 cm pieces
• 20 ml rapeseed oil
• 200 g onion, cut into wedges
• 60 g Massaman curry paste
• 400 ml tinned coconut milk
• 400 ml water
• 1 cinnamon stick
• 500 g potatoes, cut into 3 cm pieces
• 20 ml fish sauce
• 15 g soft brown sugar
• 15 g tamarind paste
• 50 g unsalted roasted peanuts
• 250 g dried jasmine rice
• 10 g coriander leaves

Method

1. 1

   Heat the oil in a heavy lidded casserole. Brown the venison in two or three batches for about 8 minutes, then transfer to a plate.

2. 2

   Cook the onion in the same pan for 5 minutes. Add the curry paste and stir over a medium heat for 2 minutes, adding a spoonful of coconut milk if it catches.

3. 3

   Pour in the remaining coconut milk and water, add the cinnamon and return the venison with any juices. Bring to a gentle simmer, cover and cook over a low heat for about 2 hours, stirring occasionally.

4. 4

   Add the potatoes, fish sauce, sugar, tamarind and half the peanuts. Simmer for another 35–45 minutes until the potatoes are tender and the meat gives easily to a fork. Add hot water if the sauce becomes too thick.

5. 5

   Check the largest pieces of venison with a clean food thermometer. They must be piping hot and reach at least 70°C for 2 minutes. Remove the cinnamon and taste the sauce before adding extra fish sauce or tamarind.

6. 6

   Cook the jasmine rice according to the packet instructions during the last 15–20 minutes. Serve the curry with rice, the remaining peanuts and coriander.