River Cottage

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All the ingredients stated are my measurements taken from specific ingredients I have hand selected from my suppliers. Remember that each component you buy may be slightly different in flavours/heat and taste. play and judge for yourselves..know what you have in your hands!

3kg Diced Venison
250ml Cider Vinegar
100g Demerara Sugar (70g if using soft brown)
2 teaspoons Tumeric
1 1/2 �Dessertspoons ground Coriander
1 teaspoon�Chili�Powder
1 Dessertspoon ground Nutmeg
2 Dessertspoons Paprika
2 inches grated fresh Ginger
3 Dessertspoons Surphine Capers
8 Dried Red Chillies
2 Dessertspoons good quality Horseraddish sauce
3 Dessertspoons Rowan Jelly (or Redcurrant Jelly)
1/2 pint Sweat Cider
100ml Brandy
8 Walnut Halves, Crushed by hand
100ml White Truffle oil
Seasoning

Place all the above ingredients into a bucket or bowl and mix with hands. Get the mixture really worked together and cover with cling film and leave for 1 1/2 to 2 hours.

2 teaspoons Coriander seeds
1 teaspoon Cumin seeds
1/2 teaspoon Mustard seeds (black)
2 teaspoons fenugreek seeds
2 teaspoons Tumeric
4 cloves Garlic, minced
1 1/2 teaspoons Cracked Black Pepper
1 teaspoon seasalt
(all toasted then blitzed to create a Curry like powder with husk).

��������������������� Take a heavy bottomed pan and place on high heat. 

��������������������� Add butter and oil, enough to cover the base.

��������������������� Once hot, add the blitzed mix and rapidly stir for 1 minute without catching or burning the butter.

��������������������� Add the marinated meat and scrape out all the juice.

��������������������� Stir, then cover with a tight fitting lid. Cook on full heat,�stirring�often. (The meat will begin to stew in it's own juices, causing the fibres to tighten. This is exactly what we need to make a great Curry).

��������������������� Cook for approximately 1 hour 20 minutes.

300ml Good quality low Tanin Red Wine
500g Tomatoes, peeled, chopped

 

��������������������� Remove the lid, and add the Red Wine (The wine needs a low Tanin content as the alcohol will not burn off and therefore we do not want a bittered taste).

��������������������� Add the chopped Tomatoes.

��������������������� Cook out on a low heat, adding a touch of Water if required and stirring frequently, for approximately 1 1/4 to 1 1/2 hours or until the meat is extremely tender.

��������������������� The Sauce is thick and coats the meat. This is a semi-dry Curry however, should you wish a slightly more moist curry, feel free to add a little more liquid....either stock, tomatoes or even Cream although this will mild the dish down considerably)

It is now sitting in my work's meat fridge calling me and begging to be released to the hounds that are my paying and loyal public. The greatest thing? only a handful of lucky guests will get to eat this. For many it will go over their heads and will unknowingly let a truly amazing moment in Culinary sexy time pass them by. But the lucky twelve that choose the path to enlightenment will be astounded and begging for more........

........well, I say twelve, more likely to be nine-ish, once we have all had a go at it.