Red Thai Venison

¬† ūüď∑¬† Nagi


Serves 5 


2x packs diced venison
50g rice flour or gram flour
200g diced sweet red pepper
100g diced onion
50g red Thai curry paste
400g chopped tomatoes
50g tomato puree
50g coconut cream powder
400ml tin coconut milk
250g spring onions



1. Dust the diced venison in flour and brown in a frying pan using a little veg oil.

2. When evenly sealed all over, transfer to a casserole dish.

3. In the same pan fry the sweet pepper & onion until soft then add curry paste, chopped tomatoes, tomato puree and coconut cream.

3. Cook until well mixed then add coconut milk.

4. Once the mixture is simmering add to venison in casserole.

5. Slow cook for 3 hours

6. Just before serving chop 20g fresh green coriander into the casserole

7. Serve with a teaspoon of cr√®me¬†fra√ģche on top.¬†


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