The Secret to Delicious Venison Curries

Executive Chef Graham Brown explains his trick for making quick, tender & delicious venison curries.
Learn more about Silver Fern Farms Venison at www.newzealmeat...
Transcript:
"Farm raised New Zealand venison is as versatile as any other meat that you can imagine, and I think even more so because it doesn't have any fat flavor to deal with.
It's ideal for putting with many kinds of cuisines & ethnic types of flavorings.
We do do a recipe, it's like a massaman curry, which traditionally you would use beef for, or goat. And I use meat from the [venison] Denver leg. The meat is very very good quality because these animals are young when they're processed.
So rather than cooking it long and slow like a traditional curry would be, I take the meat, season it well, rub it with the massaman curry paste and a little bit of the coconut oil. Then sear it, hold it off the stove, just to keep it nice & warm. Then finish the sauce, toss the meat through it, just at the last minute.
The meat is still rare-ish in the middle, nice and pink, and very, very succulent and very tender as a result of that.
You get the flavors of the curry, and you get the best of the meat as well, so it doesn't spoil it.
But, you can cook long, slow dishes if you use cuts from the shoulder, for instance, like the bolar and the cross-cut, the oyster and the blade. Cut it up, with more connective tissue, then you have to cook it long & slow in a moist sauce to make sure that that intermuscular tissue, the collagen and elastin, breaks down in that longer cooking process."

[@LissaDIY]

Thanks, I was wondering how not to spoil the hind legs I got in my freezer from my husband's roe deer. I almost would have cooked it like the chicken (for curries I prefer cooking it in the sauce, no searing), but that would have been too well done for deer, not tender anymore. Usually I really prefer any meat cut that takes a long time like the shoulder but they're all used up :)