Venison neck slow cooked curry

Slow cooked curry with venison neck
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This slow cooked venison neck curry is perfect for a cold winter night to warm the whole family. It’s not too spicy but has so much flavour. Using the neck of the deer for this makes for the most tender, juicy, fall-apart meat. The recipe uses the curry sauce from a slow cooker beef curry on Jaz Mathisen’s instagram page. She makes some of the best home cooked, easy-to-prepare, family meals. Her page is definitely worth checking out for more ideas.

A venison shoulder would also go well with this recipe, although I prefer to save those for a venison roast. You could also use lamb neck chops, beef chuck steak or oyster blade steak.

Ingredients:

Approx. 1kg of boned neck meat diced (see note below)

For the curry sauce:
1 tbsp olive oil
2 brown onions diced
2 cloves garlic crushed
4 tbsp fish sauce
4 tbsp crunchy peanut butter
2 tbsp brown sugar
4 tbsp ground turmeric
2 tbsp garam masala
2 tbsp ground cumin
800ml coconut cream (2 cans)
500ml beef stock

8-10 baby potatoes quartered
1 sweet potato (kumara) diced

Serve with steamed rice

Note: I used about half of the meat from around the neck of a fallow stag. It was approx. 1kg of meat.

Method:

Preheat oven to 150C. Heat olive oil in a large oven proof casserole dish (it needs to have a lid that goes with it) over medium heat. Add onions and garlic. Cook for 2-3 mins until soft and browned. Turn heat to low. Add fish sauce, peanut butter, brown sugar, turmeric, garam masala, cumin and half of the coconut cream (1 can) to the casserole dish. Stir well making sure there are no lumps of peanut butter or spices. Add remaining coconut cream and beef stock. Stir well.

Add quartered potatoes, sweet potato and diced venison neck meat to the casserole dish. Stir making sure everything is well covered with the curry sauce. Put the lid on the casserole dish and place it in the oven to cook for 4-6 hours. Remove from the oven and give it a good mix about 15 mins before serving with some steamed rice.

I use an enamelled cast iron dutch oven for our casseroles and curries. They just hold heat very well and have great non-stick properties. To me, having a nice hot, slow cooked meal served in a big cast iron pot is just dinner goals ­čśë Add some fresh bread to soak up the sauce and you’ve got yourself a damn fine meal.

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