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    Hot Seychelles curry using Hartdale Park Venison oyster blade. Yes, yet another secondary cut! Slow braised with Seychelle garam, curry leaves, onion, beef stock, grated ginger, potato dice and coconut milk, it was mouth watering, in spite of my coming down with a cold. On the side homemade mango chutney, Asian greens, rice and a small piece of Chapati to mop up the final dregs of the smooth sauce. (Taken with Instagram)

    Hot Seychelles curry using Hartdale Park Venison oyster blade. Yes, yet another secondary cut!

    Slow braised with Seychelle garam, curry leaves, onion, beef stock, grated ginger, potato dice and coconut milk, it was mouth watering, in spite of my coming down with a cold.

    On the side homemade mango chutney, Asian greens, rice and a small piece of Chapati to mop up the final dregs of the smooth sauce.

    (Taken with Instagram)

    Hot Seychelles curry using Hartdale Park Venison oyster blade. Yes, yet another secondary cut!

    Slow braised with Seychelle garam, curry leaves, onion, beef stock, grated ginger, potato dice and coconut milk, it was mouth watering, in spite of my coming down with a cold.

    On the side homemade mango chutney, Asian greens, rice and a small piece of Chapati to mop up the final dregs of the smooth sauce.

    (Taken with Instagram)

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    Tags

    #Hartdale Park venison#Slow Food#homecooked#curry#Winter

    Info

    posted by:
    stickifingers
    date:
    Jul 18, 2012 (a Wednesday)
    time:
    10:58:14 (10 months ago)