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Venison rendang
This utterly unctious Malaysian dish is one of our family's favourite suppers, inspired by Keith Floyd. Venison cooked in coconut milk along with fragrant spices and a little chilli kick, it is cooked for a very very long time. The venison is from Apley Estate where the deer need to be culled to maintain the numbers. Serve with rice.
These come in a glass returnable jar, if you return it to us we will refund you £1.50 for the 1 person dish and £1.50 for the large.
ingredients: diced venison, coconut milk, shallots, sunflower oil, garlic, turmeric, tamarind paste, kafir lime leaves, lime, chilli, lemongrass, salt, pepper
ingredients: diced venison, coconut milk, shallots, sunflower oil, garlic, turmeric, tamarind paste, kafir lime leaves, lime, chilli, lemongrass, salt, pepper
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Each