(no subject)

(this is a test so I can post this to a community with the cut actually working)

For the meaty recipes prompt! This is from the greatly named Buck, Buck, Moose book that I've got. I have easy access to venison cuts but this would also work with beef or lamb stew meat (or goat or something like that. Cheap meat cuts that need to cook for a long time, beef is generally shoulder/chuck or round). It is fairly complex but really has great flavor. I removed the garlic and onions and subbed lime juice for the malt vinegar when I make it. I eat it with some vegetables added like peas, carrots and potatoes (cook separately and add at the end) and rice. I also made it in the Instant Pot the other night, setting it at an hour and fifteen minutes.

( Read more... )

Curry Paste

• 2 tbsp chopped fresh ginger
• 2-8 red chilies, fresh or dry - 2 is better, especially if using two hot types
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp tumeric
• ¼ cup malt vinegar
• ¼ cup water
• 4 garlic cloves, chopped

Vindaloo

• ¼ cup lard, rendered bacon fat, clarified butter, oil
• 1 large onion, chopped root to tip
• 1 ½ pounds venison stew meat
• Salt
• 1 tbsp tomato paste
• 1 pound potatoes, chopped

Marinade

1. Process all ingredients in food processor
2. Pour into bag with venison and marinade in fridge for at least 1 hour, up to 1 day

Curry Paste

1. Blend all curry paste ingredients in food processor (don't clean out after marinade)
2. Take paste out, set aside
3. Don't clean food processor

Vindaloo

1. Head deep pan or wide mouth pot over medium high heat, add oil and saute onion for 5-8 mins
2. Add curry paste, tomato paste, bring to a boil
3. Pour 1 qt water into food processor and swish around to get leftover stuff
4. Add venison and marinade to pot and let cook a minute or two
5. Pour spicy water from food processor in
6. Cover and simmer for 2-3 hours until venison is tender
7. Remove lid, add potatoes and cook uncovered for 20-30 minutes
8. Serve with rice!