Venison Curry?

[suegha]

I'm always into experimenting. Today I made a green curry with venison. I also included a few veggies - sweet potato, cauliflower and baby sweetcorn. It was one of the best curries we have ever had.

Has anyone tried venison? Or any other 'stranger' types of meat in their curries?

[skylar]

Kangaroo is quite tender.

[johnh101]

We made Pad Ka Pow (sp!) with venison last week, that was very different.

Try it.

[sriracha john]

May I ask where you got the venison?

I had a very delicious venison curry at a restaurant... and then found out later that it was most likely came from illegal poaching...

[johnh101]

May I ask where you got the venison?

I had a very delicious venison curry at a restaurant... and then found out later that it was most likely came from illegal poaching...

Friendship Supermarket on South Pattaya Road.

[sriracha john]

oh ok... thanks.

I felt sorta guilty eating the poached venison, but gosh darn it, why did it have to taste soooooooo good?

To maintain some level of decency, I passed on the pandolin stew... because I know their numbers in the wild is way down.

The venison reminded me of an old saying about vegetarians...

"If God had intended for us to be vegetarians, he wouldn't have made meat so delicious."

Edited March 4, 2006 by sriracha john

[Kathe]

I used to cook Mussaman Curry with Lamb, it tasted really good, more tasty than beef. Used to eat Phad Grapao Ostrich...but I should not eat big animal at all....poor animal. I shall stop soon.

[suegha]

May I ask where you got the venison?

I had a very delicious venison curry at a restaurant... and then found out later that it was most likely came from illegal poaching...

I'm currently in the UK, so I presume that the venison came from farmed sources. But I didn't check. Tasted damned good though!

I had salmon curry tonight, also from farmed source. I presume...

[pepsi666]

There's a German resturant in Pattaya that serves 'exotic' meats, crocodile, Ostrich, kangerroo, venison, wild pig

Its very nice, but the portions are so small and its not cheap (even the rice portions are small, but the staff are VERY attentive and very quick with the beer (seems to be genuine German lager)

Been to it a few times now to try each dish, I can recommend the Ostrich and venison steaks

[thaigerd]

There's a German resturant in Pattaya that serves 'exotic' meats, crocodile, Ostrich, kangerroo, venison, wild pig

Its very nice, but the portions are so small and its not cheap (even the rice portions are small, but the staff are VERY attentive and very quick with the beer (seems to be genuine German lager)

Been to it a few times now to try each dish, I can recommend the Ostrich and venison steaks

Why you are making us hungry and not telling the name of this place

I like venison very much but would never cook it with a curry, sorry.

All the fine venison taste disappears under the strong curry flavour I think.

Just my thoughts.

Gerd

[pepsi666]

There's a German resturant in Pattaya that serves 'exotic' meats, crocodile, Ostrich, kangerroo, venison, wild pig

Its very nice, but the portions are so small and its not cheap (even the rice portions are small, but the staff are VERY attentive and very quick with the beer (seems to be genuine German lager)

Been to it a few times now to try each dish, I can recommend the Ostrich and venison steaks

Why you are making us hungry and not telling the name of this place

Gerd

Dont know the name of it, but its down a side road in North Pattya

[migrant]

How is the venison compare with that in western climates? I'm used to venison from the northeast US, yum yum! Never even thought about venison in LOS, but now

[pepsi666]

How is the venison compare with that in western climates? I'm used to venison from the northeast US, yum yum! Never even thought about venison in LOS, but now

A lot smaller portions

[IMA_FARANG]

There's a German resturant in Pattaya that serves 'exotic' meats, crocodile, Ostrich, kangerroo, venison, wild pig

Its very nice, but the portions are so small and its not cheap (even the rice portions are small, but the staff are VERY attentive and very quick with the beer (seems to be genuine German lager)

Been to it a few times now to try each dish, I can recommend the Ostrich and venison steaks

Why you are making us hungry and not telling the name of this place

I like venison very much but would never cook it with a curry, sorry.

All the fine venison taste disappears under the strong curry flavour I think.

Just my thoughts.

Gerd

I presume you like the strong flavour of Venison then?

Anyhow, I was going to pass on a tip for those who don't like the "gamey" taste of many wild meats.(including Mutton or Goat meat)

What you can do is to use a mix of milk and water to marinate the meat for 12 to 24 hours before cooking. A mix of half milk and half water will do. The milk removes the strong acid taste from the meat and also tenderises the meat. Just cover the meat in a pan with the mix and put it in the refrigerator for a day. You can try adding other spices as a flavouring to the milk/wayer mix as an experiment, but don't overdo the flavouring.

When this is completed, just drain and throw away the milk/water mix. Rinse and dry the meat. Now you're ready to cook.

It also works with calves liver, to help remove any blood from the liver before you cook it.

[suegha]

You can also marinate any strong flavoured meat in pineapple juice - makes it more tender as well, so good for cheap cuts.

[lotus eater]

Does someone know a speciifc source to buy (preferably fresh, but if not, frozen) venison and/or goat meat in Chiang Mai?

I was given a general suggestion of frozen meat at a supermarket.

[Roy Jing]

I'm always into experimenting. Today I made a green curry with venison. I also included a few veggies - sweet potato, cauliflower and baby sweetcorn. It was one of the best curries we have ever had.

Has anyone tried venison? Or any other 'stranger' types of meat in their curries?

I had curried bat in Phuket. It was cooked by the family ( southern Thai ) and it was so hot with chillis that you couldn't even taste the meat.

Roy

[suegha]

I'm always into experimenting. Today I made a green curry with venison. I also included a few veggies - sweet potato, cauliflower and baby sweetcorn. It was one of the best curries we have ever had.

Has anyone tried venison? Or any other 'stranger' types of meat in their curries?

I had curried bat in Phuket. It was cooked by the family ( southern Thai ) and it was so hot with chillis that you couldn't even taste the meat.

Roy

Wow, curried bat, I think that tops venison curry! Well done for trying something a little different.

[pepsi666]

Try Goat curry, I know its mainly a west Indian/Jamaican dish, but its great with a few beers,and doesnt comeback and repeat after a few hours, make it as hot and spicy as you like, but too hot and you dont taste anything, just HOT used to have it in a few places in the 70's

goes well with rice or a few plantains or any root veg, if you dont fancy rice

[suegha]

Try Goat curry, I know its mainly a west Indian/Jamaican dish, but its great with a few beers,and doesnt comeback and repeat after a few hours, make it as hot and spicy as you like, but too hot and you dont taste anything, just HOT used to have it in a few places in the 70's

goes well with rice or a few plantains or any root veg, if you dont fancy rice

Yes Goat Meat is much underrated! If you can get it, and not all of us can, try it a number of ways. Fry it, casserole it, curry it, as long as it;s not tough it's fab, very gamey! In fact not unlike good venison!

Edited October 19, 2006 by suegha

[Samuian]

Venison cured in pineapple juice?????/

Why not just humble red wine, bay leaf, juniper berries and some onion rings?

Or variety b.)

1 cup dry vermouth

1/2 cup brandy

1/2 cup peanut oil

3 tbsp. fresh lemon/lime juice

1 bay leaf, crushed

Water...

or version C.)

1/4 cup red wine vinegar or balsamico

2 tbsp vegetable oil

2 tbsp soy sauce

2 tbsp ketchup

1 tsp finely chopped onion

garlic (chopped or grated) to taste

black pepper to taste (prefareable from the pepper mill)

combine ingredients and pour over meat

and let sit in fridge for 12 -24 hours before cooking.

A real must for deer steak!!!

Version d.)

Marinade, for large Game (incl. ostrich, roo)

1 qt. red wine, beer, or cider,

or

2 cups vinegar

2 cups wild grape or black currant juice (try cranberry juice!!!!!)

2 onions, sliced

celery/cedano leaves (optional)

1 tsp. salt

pepper (fresh from the pepper mill)

2 bay leaves

½ tsp. cinnamon

thyme & tarragon (about ¼ tsp.)

4 whole cloves

for lamb try this one:

2 cloves of garlic or to taste

1 tsp. salt

1 tbsp. redwine or more

6 tbsp. oliveoil (extra vergin mild italian)

1 thyme

1 oregano

some chopped up carrot, celery sticks, bell peppers, large dried chillies, green peppercorns... will always go quite well, too... substitute red wine with wild bery juices, cherry, black berry, cranberry the closer to 'home made' they are, the better

..and remember ALWAYS use Crockery, stainless steel, enameled ware, even a heavy duty type plastic bag, NEVER ever use tin ware or even aluminum!!!

For Goat, mutton, sheep meat in CNX try the local muslim community - not far from the night market....! Or the indians, there are a couple in the "Galare Food Center" opposite the night market... they should know.

[tutsiwarrior]

sum folks seem to think that marinade ingredients like brandy, red wine, vermouth, etc are easy to find and are cheap...they are not. On my return to Suphan from the power station wars in Vietnam I was interested to find that the wife had purchased a goat couple and had them tethered in the lot next door...the female heavy with baby goat. I thought of the nice goat curries that I had had at the Notting Hill carnival in London and now with this thread am contemplating marinades, tenderizing, etc.

Newborn goat meat shouldn't need any tenderizing...as soon as the little goat slips out the chute I'm gonna chop it up and with garlic, onions, chiles and tomatoes am gonna make the finest curry this town has ever seen...

the wife is aghast, which is strange given country people's cavalier attitude to animals'

well being in general...

maybe we'll fatten it up a bit first, but not too much...want to economise on the marinade ingredients...

[Samuian]

Marinades or Rubs are nothing else then tenderizing and Flavour enhancing Agents.

Leg of Lamb (marinated) in Beer Sauce, never had Lamb more tender then this....

But then there are alway these purists.

How do you make the Sauce or Gravy then, or do you have your roasts, meats always from the Barbie?

I understand that in 'Nam in a Fox hole there aint much choices but out here....

[tutsiwarrior]

Marinades or Rubs are nothing else then tenderizing and Flavour enhancing Agents.

Leg of Lamb (marinated) in Beer Sauce, never had Lamb more tender then this....

But then there are alway these purists.

How do you make the Sauce or Gravy then, or do you have your roasts, meats always from the Barbie?

I understand that in 'Nam in a Fox hole there aint much choices but out here....

not much indeed...I was fixin' to butcher, marinate and BBQ the loudmouth and uncooperative VN client though...

[tutsiwarrior]

sum folks seem to think that marinade ingredients like brandy, red wine, vermouth, etc are easy to find and are cheap...they are not. On my return to Suphan from the power station wars in Vietnam I was interested to find that the wife had purchased a goat couple and had them tethered in the lot next door...the female heavy with baby goat. I thought of the nice goat curries that I had had at the Notting Hill carnival in London and now with this thread am contemplating marinades, tenderizing, etc.

Newborn goat meat shouldn't need any tenderizing...as soon as the little goat slips out the chute I'm gonna chop it up and with garlic, onions, chiles and tomatoes am gonna make the finest curry this town has ever seen...

the wife is aghast, which is strange given country people's cavalier attitude to animals'

well being in general...

maybe we'll fatten it up a bit first, but not too much...want to economise on the marinade ingredients...

not one, but 2 little goats slipped out the shute this afternoon...cute little buggers...we arranged to have them and mama goat sleep in our new garage so as to protect them from Bigfella, the 2m long monitor lizard that lives in the bullrushes behind the house...

tutsi is such a wuss...

[honeysweet]

lamb or goat is very healthy, a friend of mine who is a doctor actually said lamb or mutton meat is more healthier than any other meat....

when i first moved to chiang mai i got the frozen meat from Makro, but after settling down, fresh farm meat is avaialble at good price here in chiang mai. i m their regular customer. I buy them from Hamza Farm, they do organic, halal meat.

[tutsiwarrior]

halal should not be confused with 'organic'. halal is a way of slaughtering that conforms with muslim religious precepts...the jews do the same with their kosher stuff. Funny how two communities with so much in common cause so much misery...

Edited January 19, 2008 by tutsiwarrior

[ronz28]

Mae Ploy Red Curry Paste

Mae Ploy is my favorite curry paste and I like the Red Curry paste because it is not too hot. We buy this is the USA but it is made by THEPADUNGPORN COCONUT CO. LTD in Sampran Nakhonpathom, Thailand so it should be available in Thailand. Its really good stuff.

[tutsiwarrior]

lamb is infinitely curryable much more so than other red meats, chicken or fish but hard to find in Thailand...

where I work in Saudi I am the only westerner in a gang of Indian/Pakistani engineers an we have 4 curries per day to select from the buffet...the yemeni cook does a good job in that regard. Outside of the power station gate you can find bedouins herding goats as well as the usual camels. (goat and lamb are interchangible in this cuisine).

Ghee is used by the bucketful and I try to avoid as I am on a weight loss regime. But check this out...a mound of basmati topped with okra and goat curry with a stack of arabic bread on the side...nobody uses eating utensils...

(god...now I'm hungry and the market don't open until 3 hours...)

[tutsiwarrior]

this is an interesting thread...I'm curious as to what 'venison' actually is....my understanding is that the term refers to wild four hooved meat like deer, elk, etc. It has a 'gamey' flavor as it doesn't have much fat. Now, where I useta work in the US NW woods a colleague removed from his freezer an elk steak as we were drinking beer one afternoon. He grilled up two and I thought that I went to beef heaven...magnificent flavor and texture...not what one would associate with venison.

Elk in the wild are herd animals and are fat and look like cattle...very elusive as they blend in with the scenery and are hard to spot (in the crummy one morning in Oregon on the way up to the show we pulled over and the others were peering out the windows and admiring a herd...I said 'What??? I don't see nothing???' one of the old uns spat tobacco juice and said 'tutsi, yer from fckin' California and don't know much either'...I focussed and could see them...perfectly blended in to the background, grazing peacefully...

I had deer and wasn't impressed...tough and flavorless...