|COOKING: 06 AUGUST 2016
Massaman curry with venison
Today’s recipe comes courtesy of Mandagery Creek Venison Farm Kitchen (phone 6365 6171 or visit http://www.mandagerycreek.com.au) which is located just off the Cargo Road and where Tim and Sophie Hanson show off their own venison and the best of the Orange district’s seasonal produce.
Mandagery Creek Australian Farmed Venison was established in July 2002 with a commitment to process superior, young Australian red deer. It is a versatile and extremely tender meat that is easy to cook, while also being low in fat and high in iron.
Massaman curry paste can be purchased from Thai ingredient shops, or alternatively you can make your own and recipes can be sourced from all good Thai cooking books.
INGREDIENTS (To serve 2-4, depending on meal structure and appetites)
2 cups coconut milk
2 tablespoons vegetable oil (optional)
1/4 cup fresh or commercial massaman curry paste
400-450gm boneless venison shank or shoulder
2 potatoes or sweet potato, peeled and cubed
1 teaspoon palm sugar
5 bay leaves
5 cardamon pods, toasted
2-3 tablespoons fish sauce
3-5 tablespoons tamarind puree (to taste)
Let coconut milk stand, allowing the thick coconut milk to rise to the top. Spoon the thick coconut milk into a small bowl and reserve 2 tablespoons of this for garnish.
In a wok or heavy pan, heat the thick coconut milk over a medium-high heat for 3-5 minutes, stirring constantly, until it separates. If it does not separate, add optional oil. Add curry paste and fry, stirring constantly until fragrant for 1-2 minutes.
Prepare and cube venison removing any silverskin where possible (the boneless shoulder requires additional preparation, but it is worth the effort as it ensures maximum tenderness). Add venison and cubed potatoes to the paste and brown for 2-3 minutes.
Add remaining coconut milk, increase heat and bring to boil. Add palm sugar. If using a wok add the sugar along the edge of the wok so that it melts before stirring it into the curry. If using a standard pan, simply add directly to the curry. Add remaining ingredients and bring to boil. Reduce heat and simmer until potatoes are tender.
Serve with chopped roasted peanuts, remaining thick coconut cream and coarsely chopped fresh coriander.