Venison haunch, ginger, coconut and peanut curry

Authorcrumbs

Pravin – who has cooked everywhere from Michelin- starred kitchens in Scandinavia to gastropubs in the South West – was born in Sweden to a family from India and Malaysia, and this heritage informs much of what he cooks at Castle Farm – the loveable tractor shed café which is surely now Bath’s worst-kept secret.

Friday night is Curry Night here, with Pravin’s creations featuring South East Asian spices, local meat and fish, and homegrown vegetables and herbs. It’s no wonder they’ve proved so popular with diners.

“We happen to grow quite a number of the ingredients for this recipe here on the farm,” says Pravin, “like shallots, garlic, turmeric, verbena, coriander, chillies... That makes this curry a very local one!”

When it comes to the leafy herbs and veg, Pravin has used radishes, chard, Thai basil and verbena, but coriander and mint also work well.

Yields4 Servings
 2 large shallotssliced
 4 garlic clovesfinely chopped
 1 gingerfinely chopped
 1 turmeric root(if you can’t find any, just skip)
 2 red chillies, finely chopped(or more, to taste)
 1 lemongrass stickfinely chopped
 2 kaffir lime leaves
 250 ml thick coconut cream
 sugarto taste
 coriander and mint(or any other leafy herbs or veg will work)
 2 tbsp peanuts, toasted
 500 g venison haunch steak
For the spice paste
 ½ tsp turmeric powder
 ½ tsp ground cumin
 ¼ tsp chilli powder
 ¼ tsp cinnamon powder
 ¼ tsp ground ginger
 1 tsp salt
 3 tbsp water
1

Warm a saucepan with a little oil over a medium heat, and add the shallots, garlic, ginger, turmeric, chilli, lemongrass and lime leaves. Gently fry until golden, about 3-4 minutes.

2

Mix the spice paste ingredients together and add to the saucepan. Gently cook out over a low heat so the curry doesn’t have a grainy texture. Add 100ml water to stop the paste from burning.

3

Add the coconut cream, sugar and lime juice. Allow to simmer for 15 minutes on a low heat, so it comes together. Preheat the oven to 175C/330F/gas mark 3.

4

Check and adjust the seasoning. The quality of spices will make a big difference on the outcome, so trust your instincts and your palate. Add the herbs.

5

Turn off the heat and let the curry sit to develop more flavour. In the meantime cook the venison. In a really hot pan, sear the venison on all sides and cook in the oven for 5-10 minutes, depending on how you like your meat.

6

Remove the meat from the oven and allow it to rest for 15 minutes before slicing and dividing between four bowls.

7

Reheat the curry and pour it over the meat. Scatter the peanuts on top. I like to finish with extra herbs and more chilli, too. Serve with basmati rice.

CategoryCuisine

Ingredients

 2 large shallotssliced
 4 garlic clovesfinely chopped
 1 gingerfinely chopped
 1 turmeric root(if you can’t find any, just skip)
 2 red chillies, finely chopped(or more, to taste)
 1 lemongrass stickfinely chopped
 2 kaffir lime leaves
 250 ml thick coconut cream
 sugarto taste
 coriander and mint(or any other leafy herbs or veg will work)
 2 tbsp peanuts, toasted
 500 g venison haunch steak
For the spice paste
 ½ tsp turmeric powder
 ½ tsp ground cumin
 ¼ tsp chilli powder
 ¼ tsp cinnamon powder
 ¼ tsp ground ginger
 1 tsp salt
 3 tbsp water

Directions

1

Warm a saucepan with a little oil over a medium heat, and add the shallots, garlic, ginger, turmeric, chilli, lemongrass and lime leaves. Gently fry until golden, about 3-4 minutes.

2

Mix the spice paste ingredients together and add to the saucepan. Gently cook out over a low heat so the curry doesn’t have a grainy texture. Add 100ml water to stop the paste from burning.

3

Add the coconut cream, sugar and lime juice. Allow to simmer for 15 minutes on a low heat, so it comes together. Preheat the oven to 175C/330F/gas mark 3.

4

Check and adjust the seasoning. The quality of spices will make a big difference on the outcome, so trust your instincts and your palate. Add the herbs.

5

Turn off the heat and let the curry sit to develop more flavour. In the meantime cook the venison. In a really hot pan, sear the venison on all sides and cook in the oven for 5-10 minutes, depending on how you like your meat.

6

Remove the meat from the oven and allow it to rest for 15 minutes before slicing and dividing between four bowls.

7

Reheat the curry and pour it over the meat. Scatter the peanuts on top. I like to finish with extra herbs and more chilli, too. Serve with basmati rice.

Venison haunch, ginger, coconut and peanut curry