SIMPLIFIED CURRIED VENISON

We serve this one at our markets and pop ups and it’s always a winner especially in colder weather!

This recipe is super simple and quick to do. Perfect for slow cookers, one pots and wonderbags. You can also do it the ‘old fashioned’ way with a big pot on the stove. Also works with mutton, goat and other tough cuts.

Minimal Prep Time
No special/difficult ingredients
No advanced cooking skills

Ingredients:

• 2 neck slices or 1-2 whole hocks (the bones are important to make sure we get lots of flavour into the liquid stock)
• 1 whole onion roughly chopped
• 2 potatoes finely chopped
• 1 tbsp Allspice
• 2 tbsp medium curry powder
• 1 tsp garlic
• Salt & pepper

Method:

First sear the meat on all sides on a high heat. Then add to the pan then add water so the water is just covering the meat.

Add all the other ingredients.
Cover and cook on a low heat for at least 4 hours (or see your appliance instructions). The meat is done when it falls off the bone.

Remove all bones.

Serve! Goes well with rice, festivals, flatbreads etc

Some like it hot: Just tweak the spices as you see fit to add a bit of kick!