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CITRUS & CUMIN MARINATED SALMON WITH SEAFOOD COUSCOUS

VENISON, POTATO AND CARROT ROSTI WITH SPICY CURRY BUTTER SAUCE

Venison and curry are a match made in heaven and when you add fluffy potatoes and sweet carrots, it is absolutely harmonious. Although this may sound a bit complicated, it is actually really simple, easy and quite quick to make. Elegant dinner in no time at all and all will be impressed!

Here's what you'll need

  • 4 venison steaks (room temperature)
  • 1 small onion (finely minced)
  • 3 cloves of garlic (finely minced)
  • 3 medium tomatoes (finely chopped)
  • ¼ cup chicken stock
  • 2 tbsp curry powder (make your own with this recipe
  • 2 big potatoes (peeled)
  • 2 big carrots (peeled)
  • 1 egg
  • 1tbsp flour
  • yogurt and fresh chopped cilantro to garnish
  • salt and pepper to taste
  1. grate the carrots, then the potatoes and soak in a bowl of cold water until you're ready to cook, as they will turn brown and grey

  2. sautee the onions and garlic with the curry mix until translucent and fragrant (about 5 minutes)

  3. toss in the tomatoes and chicken stock, reduce the heat and simmer until reduced and thickened (about 15 minutes)

  4. now you can drain your potatoes and carrot, place into a clean tea towel and squeeze as much liquid as possible

  5. VENISON, POTATO AND CARROT ROSTI WITH SPICY CURRY BUTTER SAUCE

  6. toss into a bowl with the egg flour, season and mix well

  7. VENISON, POTATO AND CARROT ROSTI WITH SPICY CURRY BUTTER SAUCE

  8. spoon a bit of the mixture into a preheated pan with butter and/or olive oil, and flatten a bit with the spatula

  9. VENISON, POTATO AND CARROT ROSTI WITH SPICY CURRY BUTTER SAUCE

  10. once the edges start to brown, it's ready to flip and cook another few minutes, remove from the pan and keep warm in the oven until ready to serve

  11. VENISON, POTATO AND CARROT ROSTI WITH SPICY CURRY BUTTER SAUCE

  12. now onto the venison, get a pan (cast iron if you have one) really hot, season the venison well with salt and pepper and rub with a bit of oil

  13. toss into the hot pan, don't overcrowd them and don't touch them for the first few minutes, then flip (depending how thick or how well you want it cooked, it shouldn't be more than 3 or 4 minutes per side, but less if you want it rarer)

  14. take them out onto a warmed plate, cover with foil and rest a few minutes

  15. now you're ready to plate (make sure your plate is warmed), lay the rosti down, top with the venison (sliced if you like) and spoon on sauce, yogurt and sprinkle on fresh cilantro

  16. VENISON, POTATO AND CARROT ROSTI WITH SPICY CURRY BUTTER SAUCE
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