Recipe by: Anna Rogers of Very Good Venison 

Simple pantry venison curry
Ingredients

  • 1kg diced venison
  • 2tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp turmeric
  • 1tsp ground black pepper
  • 1tsp ground ginger
  • ½tsp chilli powder
  • 1 tin chopped tomatoes
  • 1 tin full-fat coconut milk
  • 2tbsp mango chutney
  • Small bunch of fresh coriander
  • Salt

Method

  1. Preheat the oven to 160°C. 
  2. Start by heating the oil in an oven-proof pan or casserole dish on the hob.
  3. Once hot, add all the dried spices, along with the garlic. This will soon create a spicy fragrant paste.
  4. Add the chopped tomatoes and the coconut milk to the paste, stirring well.
  5. Allow the sauce to come up to a gentle simmer.
  6. At this point, add the diced venison, and bring it up to a simmer once again.
  7. With the lid on, place it into the oven. Leave the sauce to gently bubble away for 1 hour and 30 minutes.
  8. Once this time is up, remove from the oven and give it a stir. Remove the lid and place back in the oven for a further 30 minutes, allowing the sauce to thicken and darken.
  9. Once out of the oven, stir in the mango chutney and tear in the fresh coriander. Season if needed.
  10. Tuck in with rice and naan.