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WILD VENISON ROGAN JOSH

WILD VENISON ROGAN JOSH | Mac & Wild

Venison makes the most amazing meat in a rich curry! This Venison Rogan Josh has long been one of my favourite dishes to cook up for a weekend or having a group of friends over. I like to cook it with diced venison shoulderwhich you can order for home delivery over on our Online Butcher and a shank but you can interchange with your preferred meat. The secret is to cook it long and slow to get the spice flavour to develop and the meat extra tender.

Last weekend I made this with my 3 year old daughter Iona here in London. Cooking (with care) is a great fun and educational activity to do with kids. And really helps open their tastes up at an early age.  Throw an extra dollop of yoghurt on or some familiar sweet slices of banana if they are hesitant of the stronger flavour to begin with.

WILD VENISON ROGAN JOSH 

Ingredients

8 cloves of garlic

2 cubic inches of ginger

1kg diced shoulder (plus an optional shank – if using a shank add a little more of everything)

10 cardamom pods

2 bay leaves

6 cloves

10 black pepper corns

1ish inch cinnamon stick

7 oz (200g) diced onion

1 tsp ground coriander

2 tsp ground cumin

4 tsp paprika

0.5 tsp cayenne

1.25 tsp salt

6 tbsp yoghurt

0.5 pint of water

5 tbsp aged beef dripping (optional)

Method

 

  • Blend the ginger and garlic with 4 tbsp of water until forms a paste.
  • In a large pan on a high heat, brown the meat (in batches so to really sear the outside, not boil.)
  • Transfer the meat and juices to the side to rest.
  • Back in the pan, throw in a little oil, cardamom pods, bay leaves, cloves, black pepper corns and cinnamon stick and stir once to coat.
  • When the cloves begin to swell, and the cardamom pods pop, chuck in the onion.
  • Cook the onions on a medium-high heat until the onions turn a medium brown colour – this is what gives the curry its colour.
  • Now stir in the garlic / ginger paste and stir in for about 30secs, then stir in the coriander, cumin, paprika, cayenne and salt and stir for a further 30secs.
  • Next, pop the meat and the juices back into the pan, stir for 30secs before adding the yoghurt 1tbsp at a time.
  • Then stir in the water, bring to the boil, cover with a tight lid and pop into the oven at 150C for 4hrs stirring occasionally.
  • The flavour will develop deeper over time.
  • The meat should fall off the bone of the shank (if not, put back into the oven for longer).
  • Stir this meat into the mix and mash in the marrow that should slip out of the bone.
  • Decant the curry to a serving bowl and spoon over some beef dripping with bits if using! So good. 

Serve with rice and naan bread.