Trinidadian Curry Venison Roti
by: Adam Berkelmans
Description:
Inspired by the curry chicken and curry goat rotis I’d ordered from Trini roti shops in Toronto, I decided to make a version using venison meat instead. This is the perfect opportunity to use the venison stew meat you got back from the butcher’s or to cube up your own venison shoulder or neck roast. Keep in mind those Scotch bonnets are SPICY, so decrease the amount in the recipe if you’re sensitive to heat. If you can’t find Scotch bonnets, use habaneros or a couple of shots of Caribbean Scotch bonnet hot sauce instead.
Serve the curry venison alongside the roti to allow diners to wrap or dip as they please, or serve it rolled up into warmed roti for a handheld meal!
Serves: 4
Prep Time: 40 minutes
Cook Time: 2.5 hours
Ingrediants:
2lbs venison shoulder (or neck or stew meat), cut into bite-sized pieces
1 lime, juiced
Kosher salt
2 tablespoons oil or lard
2 medium onions, chopped
3 cloves garlic, minced
1-4 scotch bonnet pepper, seeded and minced
2 tablespoons Caribbean curry powder
1 tablespoon fresh thyme leaves, or 1/2 teaspoon dried
1 tablespoon cilantro stems, minced
1/2 teaspoon black pepper
2 cups water or stock
3 medium russet potatoes, peeled and cut into cubes
1/4 cup cilantro leaves
4-8 roti or large flour tortillas
Preparation:
Squeeze the lime juice over the venison meat and season generously with salt. Mix and let marinate on the counter for 30 minutes.
Add the lard or oil to a skillet (with a lid) over high heat. Add the meat in two batches, searing it on all sides until well browned. Transfer to a plate.
Reduce heat to medium and add the onions. Sauté until the edges are beginning to brown. Add the garlic, Scotch bonnets, and curry powder. Reduce heat to medium-low and cook for 2 minutes (turn on the hood fan, the peppers may make you cough!).
Add the thyme, cilantro stems, and 1/2 cup of water. Mix together, increase heat to medium and let cook until the water dissipates and the skillet starts sizzling.
Add the black pepper, potatoes, and the 2 cups of water or stock. Bring to a strong simmer, cover, and reduce to a low simmer. Cook for 1-2 hours or until the meat is very tender.
Uncover the skillet and simmer until the liquid thickens to a very thick stew consistency, about 10+ minutes. Stir in the cilantro leaves.
Warm the roti by microwaving them for 30 seconds or putting them in a warm oven for 10 minutes.
Lay a roti onto a plate. Spoon some of the curry onto it in the middle (start by adding a small amount of curry until you get used to wrapping the roti). Fold the sides over so they overlap, then fold the top and bottom over. This can be frustrating, but it gets easier after 1 or 2. Flip the roti over carefully so the folded sides are facing down on the plate. The juices will seep into the folds, creating a bit of a seal.
Alternatively, serve the curry in a bowl alongside the warmed roti. Enjoy!
Get Cooking:
As always, Good luck this winter and remember to send any success pictures or stories from the field to [email protected] and you could be featured on our website or in our magazine. If this article or any of our articles have helped you become a better hunter or conservation steward, consider becoming a member of the Mule Deer Foundation or the Blacktail Deer Foundation or both. Click here to join: https://muledeer.org/product-category/membership/ or https://www.blacktaildeer.org/
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real and wild food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
