Venison madras in a casserole dish

Venison madras

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(5 ratings)

Prep: 30 mins Cook: 3 hrs, 25 mins Plus overnight marinating


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

Nutrition and extra info

  • Freezable

Nutrition: Per serving (8)

  • kcal455
  • fat19g
  • saturates12g
  • carbs18g
  • sugars14g
  • fibre6g
  • protein49g
  • salt0.7g
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  • 1½ kg stewing venison, diced into large chunks around 3cm square



    The term venison was originally used to describe the meat of any furred game, but in Britain it…

For the marinade

  • 8 garlic cloves, grated
  • thumb-sized piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 100ml full-fat plain yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 1 tbsp sweet smoked paprika
  • 60g tomato purée

For the sauce

  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 5 large onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 8 garlic cloves, peeled and grated
  • 6 tbsp Madras spice paste, shop-bought or see our recipe
  • 600ml beef stock
  • 400g can chopped tomatoes
  • 100g creamed coconut in a block



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 10 dried curry leaves
  • rice, sliced green chilli and natural yogurt, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  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.

  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.

  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.

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