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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.
ingredients: diced venison, coconut milk, shallots, sunflower oil, garlic, turmeric, tamarind paste, kafir lime leaves, lime, chilli, lemongrass, salt, pepper
There is a £2.50 (£1.50 for the 1 person dish) refundable deposit included in the price. This will be repaid to you on the return of the container. Let's end single use packaging together!
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