venison currie

[DABCHICK 58]

hi mate this is my mothers recipe - she was born in india. Its pretty labour intensive but its the real deal....just change the rabbit for venison.

 

 

Rabbit legs and saddle enough for 6 people

1 cup oil (Veg or Olive)

2 Large Onions

6 Cloves

6 Cardamoms

2-3 medium pieces of cinnamon bark (Or powdered cinnamon)

Fresh coriander (Optional)

2 tsp (tea spoon) Ginger (can be bought pre-blended in jars)

4 cloves Garlic (can be bought pre-blended in jars)

1 ½ tin chopped tomatoes

2 tsp sugar (Optional)

1-2 tsp Salt

3 Over heaped desert spoon Curry powder by "BOLST’S"

1 desert sp powdered coriander seeds (Indian name is Dhanya)

1 desert sp powdered cumin seeds. (Indian name is Jeera)

2 tsp Garam masala (Optional)

 

Preparation

Joint the rabbit as you see fit

Chop onion some fine and some course

Chop coriander - fine

Grate Ginger & Garlic

 

Method

Heat the oil (Heat till it smokes a little if using olive oil, has funny flavour if not)

Fry onion till golden brown

Lightly fry Cloves, Cardamoms (Pop open cardamoms), medium pieces of cinnamon bark (Or powdered cinnamon)

Add Curry powder & Guram masala, then powdered coriander & powdered cumin. Fry really well until brown but do not burn the paste.

Lightly fry ginger and garlic

 

Add the Rabbit and stir fry for about 10 mins making sure the paste has coated all the meat.

 

You can leave it to marinate for a while at this point by covering the pan and simmering slowly till some juices come out of the meat.

 

Add the chopped tomatoes, Chopped Fresh coriander, sugar, Salt. Occasionally stirring gently until meat is cooked on a very low heat until the rabbit is tender (could be up to 3 hours if old rabbits)

 

 

Remember to tell your guests not to eat Cloves, Cardamoms & cinnamon bark… I try to pick out as much as I can before serving.

 

Enjoy with lots of beer or white wine !!!

 

I made this, this morning whilst waiting in for Parcel Force and have just eaten a plateful, absolutely lovely. Thanks for posting.

 

 

good stuff mate! gald you liked it...what meat did you use? my mum uss chicken things alot of the time...we prefer meat on the bone. mmm mmm

ON THE BONE MORE TASTEY THAN BREAST SAY REGARDS DABBER