Malaysian Venison Curry

This is a very gentle curry which is loved by adults and children alike due to the sweetness of the fruit and sweet potatoes!

You will need (to feed 4):

500g of venison casserole or venison haunch chunks

2 shallots finely diced

1 large sweet potato or 2 smaller ones, peeled and cubed

1 can of coconut milk

2 tbsp of Patak’s Medium Spice Paste

1/2 a can of tinned peaches/mango/apricots

4 spring onions finely sliced

2 tbsp of half fat creme fraiche

METHOD

1. Pop a good slug of olive oil in the bottom of a heavy based pan and once hot, add the shallots and gently soften.

2. Add the diced venison and the curry paste and mix well and allow to brown.

3. Add the sweet potato and coconut milk then mix well and bring to a simmer. Cover with a tight lid and place in the simmering oven for 1 and a half to 2 hours depending on what cut of venison you are using (haunch chunks will need less time than casserole which should be left for the full 2 hours, possibly longer).

4. Remove from the oven and add in the fruit (no fruit juices), mix well and pop back in the simmering oven for a further 20 mins or until the fruit is soft.

5. Remove from the oven and stir in the creme fraiche and mix through the spring onions, holding a handful back to scatter on top when serving.

6. Enjoy with basmati rice and some roasted broccoli.