All the meat is cut into small pieces , taking advantage of all the meat present on the shoulder, ribs and loin. 2. The meat is left to rest in a container with milk for two days before consumption. It is advisable to put a pinch of curry in the container with milk so that the meat acquires its flavor. 3.
In a pot, fry an onion cut into julienne strips and a chopped carrot. When these are golden brown, add all the pieces of meat to the pot, with a little curry powder and if you want some black peppercorn, and fry until the pieces of meat are golden. When the meat looks golden brown, fill the pot with water until all the meat is covered. Add a drizzle of olive oil. 5.
Cook until the meat is soft.
This can take 3 to 4 hours. As it is a tough meat, it is advisable to start cooking it on high heat and gradually lower it. Fill the pot with water as it is consumed, never let the meat be exposed. You can add pinches of curry so that the meat cooks with its flavor.
When the meat is soft (it is easy to break with a fork), the water is reduced to only two fingers and a whole tetra brick of 200 ml of cooking cream is added. Curry powder is poured in and everything is mixed well with the cream. Pour curry to taste as desired, more or less strong in flavor. Add some black peppercorn. 7. Let the sauce thicken, stirring it well and letting it reduce to taste, as more or less sauce is desired, and it will be ready to serve. If you liked the recipe for Roe deer curry stew , we suggest you enter our category of Deer Recipes .