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Massaman Venison Curry

Massaman Venison Curry


Serves 2
Prep time: 5 mins
Cooking time: 3h 20m
  • 2 x fallow shanks (approx 700g each)
  • 400ml coconut milk
  • 250g Thai Massaman paste
  • 2 pint chicken stock
  • 2 onions, roughly chopped
  • 10 baby new potatoes
  • 100g peanuts, finely chopped
  • 2 tbsp fresh coriander, chopped
  • Red chillies, sliced (optional)
  • 4 tbsp water
  • 4 tbsp cornflour
  • Rice
  1. Preheat oven to 16°c (fan assisted).
  2. Chop the onions and cut potatoes in half then pop them in the bottom of a large casserole/roasting tray.
  3. Place the venison shanks on top.
  4. In a large bowl combine the coconut milk, chicken stock and Massaman paste then pour over the shanks.
  5. Cover with foil and cook for 2 hours then remove the foil and cook uncovered for a further hour.
  6. Once cooked, remove the shanks and cover with foil. Pour some of the sauce into a saucepan and add the cornflour/water slurry to thicken over a medium heat.
  7. Cook the rice as per guidelines.
  8. When you are ready to serve, plate up with rice and place the shank on top (you can also cut the meat off the bone and dice it).
  9. Pour the thickened sauce on top and garnish with peanuts, coriander and chillies.
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At Curtis Pitts Deer Services, our wild venison is a natural result of our conservation management to increase biodiversity and maintain the quality and structure of our deer populations. Our mission is always to produce the finest quality, traceable and sustainable wild venison and game that you can eat with complete confidence, knowing we stand behind every step in our process.


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