Venison madras in a casserole dish

Venison madras

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus overnight marinating
  • Easy
  • Serves 6-8

Use a shop-bought curry paste for this madras, or try making it with our recipe. Using venison makes the dish extra-special, but lamb or beef work well too

  • Freezable
Nutrition: Per serving (8)
NutrientUnit
kcal455
fat19g
saturates12g
carbs18g
sugars14g
fibre6g
protein49g
salt0.7g
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Ingredients

For the marinade

For the sauce

Method

  • STEP 1

    To make the marinade, mix all the ingredients for it with some salt in a bowl, add the venison and stir to coat, then cover and place in the fridge overnight.

  • STEP 2

    Heat oven to 220C/200C fan/gas 7. Spread the venison out on a baking tray lined with parchment and roast for 30-35 mins, stirring halfway through if needed, until the meat has lots of colour. If the meat is releasing too many juices, spoon some of them off halfway. Reduce the oven to 170C/150C/gas 3.

  • STEP 3

    While the venison is cooking, heat the butter in a large casserole dish and fry the onions for 15 mins over a medium heat until golden brown, then add the garlic and cook for a few mins more. Stir in the spice paste and fry for 5 mins, then add the stock and tomatoes and crumble in the creamed coconut along with the curry leaves. Bring to the boil, add the venison to the dish and stir to coat in the curry sauce. Season with salt, then cover and cook in the oven for 2 hrs-2 hrs 30 mins until the sauce has thickened and the meat is tender. Chill for up to three days and reheat before serving, or freeze for up to three months. Serve with fluffy rice, a dollop of yogurt and some sliced green chilli.

Goes well with

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    Rating: 5 out of 5.5 ratings
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