Tasty Wild Game Curry
SERVES 4 | DIFFICULTY: MEDIUM | PREP TIME: 20min | COOK TIME: 2hr 20min
Curry has always been a secret favorite of mine. While living in Okinawa, Japan, my friends and I would often make it a tradition that on Saturday morning, after a night out, we would head to the local curry house and order some hot curry to sweat out all the fun we had the night before. I’m sure a lot of people arne’t really into spicy curry so I made a few adjustments to this recipe for even the most delicate of pallets. Made with beef, carrots, mushrooms, and curry roux, this savory and hearty Japanese inspired wild game curry makes a fabulous introduction for new curry eaters. Even my kids devoured it!
Beginner’s tips on making curry.
Have all the ingredients ready before you start.
Roasts are perfect for this recipe.
Make sure to cut the meat against the grain.
Make sure the spices are fresh, (if possible).
Do not increase the heat to rush the process of making the curry.
“Mise en place” - (French culinary phrase meaning "everything in its place".)
INGREDIENTS
2 lb boneless Wild Game Meat
3 Onions, thin strips
3 Carrots, chunked
1 Russet Potato Or 2 Yukon Gold
8 Mushrooms
2 Tbsp all-purpose flour
2 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter (or bear lard)
Kosher Salt/Sea Salt (use half for table salt)
Black Pepper, freshly ground
2 cloves Garlic, minced
1 knob Ginger 1", grated; about 1 tsp
1 Tbsp Curry Powder
2 Tbsp Tomato Paste (or ketchup)
1 cup Red Wine (Pinot Noir or even a Rose’, nothing too sweet)
8 cups beef stock (unsalted)
2 bay leaves
1 box Japanese curry roux or
Homemade Roux:
2 Tbsp Garam Masala
6 Tbsp Unsalted Butter
8 Tbsp Flour
2 Tbsp Curry Powder
Melt butter on low until liquid. Mix in flour and continue to cook on low, stirring constantly, until light brown (15-20min). Add spices and cook for 1 min, then remove from heat.
2 Tbsp milk
INSTRUCTIONS
Preheat cast iron pan (or best available) to medium-high heat.
Toss the cubed meat with lightly seasoned Salt and Pepper, and lightly coat the meat with flour.
Heat 1 Tbsp butter and 1 Tbsp of oil. Sear the meat on both sides until brown and crusty (8-10min per side). The meat will release on its own if seared properly.
***DO NOT crowd the skillet as you would end up "steaming" the meat. Make sure to cook in 2-4 batches.
In a large pot (or dutch oven), heat 1 Tbsp butter on medium heat and add the onion. Add 1 Tbsp olive oil to coat and sauté the onion until tender and translucent (20 min).
Add garlic, ginger, curry powder, and tomato paste and sauté for 2 minutes.
Add the meat and wine for 3 min to cook off the alcohol.
Add the vegetable and mushrooms and pour the beef broth (and water) just enough to cover the ingredients. Cover with the lid and bring it to a boil
Once boiling, skim off the scum and fat from the top with a spoon.
Add bay leaf, cover with the tight-fitting lid. Simmer (on the lowest heat) until the meat is tender, about 2 hours.
Occasionally, skim the broth to clean the surface of the broth. Make sure the ingredients are under the broth, and if not, add the leftover beef broth (or water), just enough to cover the ingredients.
Once the ingredients are all tender, turn off the heat and add the curry roux.
a. Store-bought: let 2-3 pieces of curry roux dissolve completely inside a bowl mixed with broth and then release to the broth.
b. Homeaide: Then add another few pieces. Adjust the amount of the curry roux to your taste (you may not need to use all the roux). That way, the undissolved roux won't end up in the broth. If the curry is too thick for your taste, add water to dilute. From this point, simmer on the lowest heat and stir often and be careful not to burn the curry!
Add milk. Mix thoroughly and simmer till hot. If the curry is too soupy (probably you added too much broth/water), simmer, uncovered (no lid), stirring occasionally.
Serve the curry with steamed rice
For more great recipes!!!
Start it out by smoking the shoulder at low temperature (225F) for a few hours, then transfer it over to a large aluminum pan, add onions, peppers, spices, and a beer (or broth) for a bit of moisture, then seal it all up with foil and continue cooking until the meat falls from the bone. All that connective tissue in the shoulder melts into the meat for a wonderful flavor.