DICED VENISON RECIPES (PART 2)
Lovingly transcribed this time....
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This is an absolute belter of Malaysian flavour!
Serves 4, takes 3 hours
For the paste:
15 Dried red chillies
8 Shallots OR 2 banana shallots
4cm Root ginger, sliced
3x Lemongrass stalks, root end, sliced
For the cooking:
5 Tbsp Vegetable oil
680g Cubed venison
2 Lemongrass stalks (left whole)
800ml Coconut milk
4 Tbsp Desiccated coconut
2 x Makrut (aka “kaffir”) lime leaves
1 Beef or chicken stock cube
2 Tbsp Tamarind paste
1 Tsp Castor sugar
½ Tsp Salt
We’ll start with the paste; boil the chillies in enough water to cover them, simmer for 15 minutes. Drain, cool and split to remove the seeds. Blend the chilli flesh in a processor, along with the shallots, ginger and lemon grass roots. Add a little water if the paste is too coarse.
Heat the oil in a heavy casserole pan; fry the paste for five minutes over a low heat.
Now add the venison and remaining lemongrass stalks; stir fry to brown the venison- we’re not trying to dry out the meat or paste, so keep the heat at medium.
Add the coconut milk and 250ml of the water.
Bring to the boil before simmering for two hours, stirring occasionally to avoid sticking.
Meanwhile, toast the desiccated coconut to a golden brown in a dry frying pan over a low heat.
Add all the ingredients into the casserole and cook for a further 30 minutes until the venison is tender; the oil may be starting to separate out and that’s fine.
Remove the lemongrass stalks.
Serve with rice and enjoy the compliments that roll in!