Cari de Cerf (Venison Curry) is a traditional Réunionnaise recipe for a classic curry of venison, tomatoes and onions in a red wine base flavoured with ginger, garlic and allspice. The full recipe is presented here and I hope you enjoy this classic Réunionnaise version of: Venison Curry (Cari de Cerf).
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Ingredients:
750g venison, cut into serving-sized pieces
4 tomatoes, finely chopped
3 onions, finely chopped
8 garlic cloves, peeled
5 cloves
3cm piece of ginger, grated
1 sprig of thyme
2 allspice berries
500ml red wine parsley
salt and freshly-ground black pepper, to taste
oil
4 tbsp finely-shredded flat-leaf parsley, to garnish
Method:
In a mortar, mash together the garlic, ginger, cloves and allspice. Season to taste with salt and black pepper.
Heat a little oil in a casserole dish. Add the venison and fry until browned all over then add the onion and fry for about 5 minutes, or until golden brown.
Now add the garlic mixture, stir to combine and fry for 2 minutes before adding the tomatoes and thyme. Bring to a simmer, cover and cook gently for 15 minutes, or until the tomatoes have broken down.
Stir in the wine and 200ml water then cover the pan and cook over low heat for about 30 minutes, or until the meat is tender and the sauce is thick and creamy.
Turn into a dish, sprinkle with the parsley and serve accompanied by white rice and a tomato rougail.
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