Venison is such a healthy, versatile meat so is perfect to make a scrummy home made curry and this Dansak recipe is both delicious and easy to make.

You will need:

1 packet of diced Venison Casserole or Venison Haunch Chunks

1 large yellow or orange pepper

1 large red onion

A good knob of butter

4 tablespoons of vegetable oil

2 tablespoons of garlic puree

1 tablespoon of ground ginger

2 teaspoons of good salt

1 heaped teaspoon of lazy chilli

1 tablespoon of tomato puree

1 tablespoon of curry powder

2 table spoons of garam masala

1 teaspoon of ground cinnamon

1 tin of kidney beans (drained and rinsed)

METHOD

Pop the butter and oil into a large heavy based pan (which has a tight fitting lid (like a Le Creuset) and let it melt on the simmering plate or a low heat.
Move the pan to the hot plate or crank up the heat, add the garlic puree, ginger, onions and salt and fry fast until the onions are a good deep brown colour. Pour yourself a glass of wine and have a good glug.
Add the lazy chilli, tomato puree, curry powder, garam masala and cinnamon and mix together and cook until it thickens.
Now add the venison and mix it all together, ensuring it is brown before popping on the lid, moving the pan to the simmering oven or a low plate for around 15 mins. Have another slurp of your delicious wine.
Open your can of kidney beans, drain them and give them a quick rinse with cold water. Chop the large coloured pepper into small pieces, about the size of your thumb nail.
When the 15 mins has passed add in the kidney beans and the pepper, give it all a good stir, make sure it is bubbling nicely and pop back in the simmering oven for an hour. An Aga has very gentle heat so if you are using an ordinary oven or a hot plate do keep checking it and stirring to make sure it isn’t sticking. Have some more lovely wine.
I like to serve this with sticky rice and smashed avocado. I then drizzle some cream or creme fraiche over the top when it has been plated up. A scattering of fresh parsley or coriander would be superb.
This is a fab dish to make in advance and then re-heat when you need it as the flavours will just get better and better. As always, I usually try and batch cook it so I have an extra stash in my freezer for a quick Saturday night curry. Enjoy!