Venison Rendang (fast cook) by Harry Foster

Wild Game Rendang: A Hearty Twist on a Classic

Rendang, a beloved dish from the heart of Sumatra, is renowned for its rich, aromatic flavours and tender meat. Traditionally made with beef, this version embraces the boldness of wild game meats like venison, goat, or wild boar. Slow-cooked in coconut milk and infused with a blend of spices, this rendang offers a hearty and satisfying meal that's perfect for sharing after a day in the wild.

Whether you're a seasoned hunter or someone looking to explore the depths of wild game cuisine, this recipe brings the authentic taste of Sumatran-style rendang to your table.

Ingredients:

• 1.5 kg wild game meat (venison neck/rump, goat shoulder, or wild boar; a combination of goat, venison, and kangaroo is also excellent)

• 2 tbsp neutral oil

• 1 sachet/bottle of rendang paste

• 2 pink onions (or 8 shallots), sliced

• 1 lemongrass stalk, white part only

• 3 kaffir lime leaves, lightly crushed

• 2 turmeric leaves (if available)

• 1 cinnamon stick

• 1 star anise

• 1 L full-fat coconut milk

• 1 tbsp tamarind paste or juice of half a lime

• 1 tbsp palm sugar or dark brown sugar

• 2 tsp salt (or to taste)

• 100 grams kerisik (toasted coconut; see method below)

Method:

1. Toast the Coconut (Kerisik):

   • Place 1.5 cups of desiccated coconut in a dry pan.

   • Toast on low heat, stirring constantly, until dark golden brown and aromatic.

   • Pound in a mortar and pestle until oily and paste-like. Set aside.

2. Brown the Meat:

   • Cut the wild game into large chunks.

   • Sear in hot oil until deeply browned on all sides. Do this in batches if needed to avoid overcrowding.

   • Remove and set aside.

3. Cook the Paste:

   • In the same pot, fry the sliced onions and rendang paste over medium heat for about ten minutes. Stir often. The paste should darken and smell fragrant.

4. Add Everything In:

   • Return the browned meat to the pot.

   • Add coconut milk, kaffir lime leaves, lemongrass, whole spices, tamarind paste, sugar, and salt.

   • Stir well and bring to a very gentle simmer.

5. Simmer Low and Slow:

   • Simmer uncovered on low heat for about three to four hours. Stir every so often to prevent sticking. The liquid will slowly reduce and intensify. Do not rush. This process creates the depth of flavour rendang is known for!

6. Add Kerisik and Reduce to Finish:

   • When the coconut milk has mostly cooked off and the meat is tender, stir in the kerisik.

   • Continue cooking gently until the sauce is thick, sticky, and clinging to the meat.

   • Taste and adjust with more salt, sugar, or a squeeze of lime if needed.

Serving Suggestions:

Garnish with finely shredded kaffir lime leaves, lemongrass, and crushed peanuts. Serve alongside sticky rice, roti, or som tam (green papaya salad) for a complete meal.

Enjoy this hearty and flavourful dish that brings the essence of the wild to your plate. It's not just a meal; it's an experience that connects you to the land and the hunt.