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Feb. 27th, 2019 08:48 amSo I made vindaloo on monday.
It was a recipe from Buck, Buck, Moose in the stew section because I had venison stew meat in the freezer. This was all of the really sinewy bits that I hadn't ground up, lower leg muscles and stuff.
This recipe had a marinade, a curry paste and then the meat and potatoes.
I did actually marinade the meat, it was ground cardamom, cloves, black pepper, fresh ginger, a little sugar and salt and I used lemon juice instead of the malt vinegar because vinegar is terrible. I did it that morning before I planned to leave for work and started doing the cooking around 5.
ran it all through the food processor although I didn't quite get the ginger as fine as I would like, but it seemed to cook down into nothing okay.
then I made the curry paste. I didn't use garlic because heartburn. so it was ginger, peppers (I used a few of the dried hot paprika and one little bit of dried buena mulata pepper) cumin, coriander, tumeric, and lemon juice again instead of malt vinegar
no joke, I felt very hippy buying tumeric at the co op. also I'm still pretty bad at peeling ginger.
ran all that with some water in the food processor and it looked good.
I also skipped the onions because heartburn. So I heated some of the rendered bacon fat I've been saving and just dumped in the curry mix with a little bit of asafoetida which is a spice that tastes a little like an onion/garlic combo. And I also added a little tomato paste. Cooked it for a minute and I dumped the marinade and the venison in. Then added the water. It looked like a lot of water to add in, but I actually didn't add quite enough because at the end it was like a very thick sauce instead of a thick stew.
I covered the pot, cooked for two hours and the venison was just easy to pull apart with a spoon. Then I added potatoes in to cook. Unfortunately because I hadn't added quite enough water, the potatoes didn't cook quite right and really that's what caused it to thicken so much after I turned the heat off. The venison practically dissolved into the stew.
So the first night eating it was not really a success because 1. the potatoes were a very weird texture of only mostly cooked and 2. it was so fucking hot I was red in the face and couldn't eat much of it at all. I had cut the spices by maybe half but I think I didn't really cut the ginger as much, which didn't help at all. It was just. I was like weepy because it was so hot. It was a slow burn too so the first few bites were incredible and delicious and then my mouth was on fire and I was regretting it.
It definitely mellowed in the fridge overnight which is great and the potatoes absorbed enough liquid finally that when I reheated some in the microwave last night, the potatoes were great and it wasn't too too spicy. I was able to eat it like a normal person without yogurt, which was my plan if it was still too hot.
delicious and I'm definitely going to make it again and honestly, I'll probably save more meat as stew meat next deer I get instead of so much ground because this was so so so good. Also portion control was once again, a problem, because I have probably three or four cups of meat/sauce/potato and I managed to eat maybe a quarter cup with my rice last night.
If anyone is interested in the recipe, I'll be posting it in a bit. I still need to type it up for my recipe folder with edits.
It was a recipe from Buck, Buck, Moose in the stew section because I had venison stew meat in the freezer. This was all of the really sinewy bits that I hadn't ground up, lower leg muscles and stuff.
This recipe had a marinade, a curry paste and then the meat and potatoes.
I did actually marinade the meat, it was ground cardamom, cloves, black pepper, fresh ginger, a little sugar and salt and I used lemon juice instead of the malt vinegar because vinegar is terrible. I did it that morning before I planned to leave for work and started doing the cooking around 5.
ran it all through the food processor although I didn't quite get the ginger as fine as I would like, but it seemed to cook down into nothing okay.
then I made the curry paste. I didn't use garlic because heartburn. so it was ginger, peppers (I used a few of the dried hot paprika and one little bit of dried buena mulata pepper) cumin, coriander, tumeric, and lemon juice again instead of malt vinegar
no joke, I felt very hippy buying tumeric at the co op. also I'm still pretty bad at peeling ginger.
ran all that with some water in the food processor and it looked good.
I also skipped the onions because heartburn. So I heated some of the rendered bacon fat I've been saving and just dumped in the curry mix with a little bit of asafoetida which is a spice that tastes a little like an onion/garlic combo. And I also added a little tomato paste. Cooked it for a minute and I dumped the marinade and the venison in. Then added the water. It looked like a lot of water to add in, but I actually didn't add quite enough because at the end it was like a very thick sauce instead of a thick stew.
I covered the pot, cooked for two hours and the venison was just easy to pull apart with a spoon. Then I added potatoes in to cook. Unfortunately because I hadn't added quite enough water, the potatoes didn't cook quite right and really that's what caused it to thicken so much after I turned the heat off. The venison practically dissolved into the stew.
So the first night eating it was not really a success because 1. the potatoes were a very weird texture of only mostly cooked and 2. it was so fucking hot I was red in the face and couldn't eat much of it at all. I had cut the spices by maybe half but I think I didn't really cut the ginger as much, which didn't help at all. It was just. I was like weepy because it was so hot. It was a slow burn too so the first few bites were incredible and delicious and then my mouth was on fire and I was regretting it.
It definitely mellowed in the fridge overnight which is great and the potatoes absorbed enough liquid finally that when I reheated some in the microwave last night, the potatoes were great and it wasn't too too spicy. I was able to eat it like a normal person without yogurt, which was my plan if it was still too hot.
delicious and I'm definitely going to make it again and honestly, I'll probably save more meat as stew meat next deer I get instead of so much ground because this was so so so good. Also portion control was once again, a problem, because I have probably three or four cups of meat/sauce/potato and I managed to eat maybe a quarter cup with my rice last night.
If anyone is interested in the recipe, I'll be posting it in a bit. I still need to type it up for my recipe folder with edits.
