Game meat should be an essential part of the Paleo lifestyle, for meat eaters. Game meat, including wild venison, contain a mixture of fats that are actually healthy for you, and, researchers say, lower cholesterol and reduce other chronic disease risk. Reading up on the types of meat for a lower carbohydrate diet, is interesting, and thought provoking, and, I advise those interested, to have an enquiring, and, open mind by researching the benefits of game meat, instead of just following the latest trends just because so and so is doing it – it’s is actually quite an education!
This version of curried venison is a combination of advice of my mum and her mom, over the years…where it is generally cooked in a dry braise and served with a dhall or lentil broth. Adapted for Paleo or a gluten free lifestyle, the adjustments are slight. I have a deep commitment to curry, and cooking it authentically is a pedantic obsession I’d say! So while I have included coconut cream in this recipe, as an option, this venison curry is cooked without it.
Essential to the preparation of venison, if it is freshly slaughtered, is soaking it in a combination of salt, water and white wine or apple cider vinegar to rid the meat of it’s smell and this also works in tenderising it.
For a healthier choice in meats, and for a difference to the normal beef or lamb cuts, venison works well in a curry, slow cooked stew, oven roasted or skewered and grilled. Minced venison meat is a good option too, which includes venison burgers and meatballs. This curry recipe provides a difference in preparing venison, where you have control of the curry pungency and spiciness you desire. I hope that you have the opportunity to cook, and, enjoy it.
- 1-1½ tsp chilli powder
- 1-1½ tsp coriander powder
- 1-1½ tsp cumin powder
- 1-1½ tsp fennel powder
- 1 tsp turmeric powder
- Optional : ½-1 tsp garam masala
1 tsp Himalayan or Sea salt (to taste) ¼ cup boiling water Optional: ½ cup coconut cream (preservatives and sugar free) for a thicker and sweeter curry sauce
- Heat the oil of choice in a non-stick pot on medium stove-top heat, add the cardamom pods, cinnamon sticks and seeds, when they begin to splutter and are aromatic, add in the onions and cook until the onions are translucent and soft (approx. 5 minutes).
- Add in the garlic and ginger paste and the green chilli. You may wish to add a few sprigs curry leaves for flavour.
- Now add in your masala and mix well. Allow to braise for 2 minutes then add in the venison.
- Stir to coat the venison well with the masala.
- Cook covered for 10-15 minutes, at this stage you may need to add in the boiling water if the meat mixture is dry. Boiling water added to a cooking curry increases it’s gravy or sauce.
- Add in the grated tomatoes and salt and cover the pot, and simmer on a low heat for 30 to 40 minutes.
- if using coconut cream, add it in after 40 minutes of cooking, and cook a further 15 minutes or until meat is tender.
- Serve on a low-carb vegetable such as cauliflower rice, cauliflower couscous or cauliflower mash, naan bread, cauliflower wrap or roti or Paleo roti, with a side salad. Garnish with chopped, fresh coriander leaves.