Recipe of the Month – November 2024

Try our warming November recipe of the month: Venison rogan josh, Bombay potatoes, rice and Mereworth greens.

Serves: 4 people

cooking time: 2.5 to 3 hours

Ingredients

1kg x diced Mereworth Venison

½ Mereworth Celeriac – peeled and roughly chopped

2 x cloves Garlic – grated

1/2 x Onion – diced

500g x Potatoes

2 x cloves Garlic – grated

10 x Curry leaves

1tsp dried Chilli

1 tsp Turmeric

1 tsp Cumin

1 tsp Garam masala

1 tsp Coriander

1 tsp Fennel seeds

1 tsp Mustard seeds

100g basmati rice

50g x Kale

1 x Leek

Directions

For the venison:

1. Heat a pan with vegetable oil and colour the venison.
2. Remove from the heat and place the meat in a bowl.
3. Reheat the pan and sweat the onions and garlic in oil. Cook until the onions are soft.
4. Place the venison back in the pan and add the finishing sauce.
5. Bring to the boil, reduce to the lowest heat and cover. Allow to cook for approximately 2 hours.
6. Add the celeriac pieces and cover.
7. Cook for another 30 minutes, until the celeriac and venison are tender.

For the potatoes:

1. Chop the potatoes into bite sized pieces.
2. Cook in salted water.
3. In a separate pan sweat the garlic, ginger, and spices.
4. Add the potatoes to the spices.

For the rice:

1. Bring a pan of water to the boil, then add the rice. Cook for 10 minutes, until the rice is soft.
2. Sweat the kale and leek in a pan until soft.
3. Strain the rice and mix in the kale and leeks.
4. Season with salt.

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