Slow cook curry is all about the onions and you need lots of them because they make up the base of the whole sauce.  The smaller the onions, the better the sauce.  You can use a food processor for this part but I like to chop them up by hand because this is after all, a labour of love.

Take a skillet and add:

2 tbsp vegetable oil

and cook on medium heat. Add the following:

1 tbsp brown sugar

1/2 tsp salt

1/2 tsp cumin seeds

1/2 tsp mustard seeds

and stir until sugar becomes caramelised (about 2 minutes)

Next add:

15 medium onions, very finely chopped

4-6 cloves of garlic, crushed and finely chopped

2 tbsp fresh ginger, finely chopped

10 to 20 bird peppers finely chopped (optional)

1 tbsp lemon zest, finely chopped

and saute the onions until they are caramelised:

Then add:

2 tbsp of curry powder (your choice..there are so many different types out there)

and place a fitted lid over skillet.  Simmer for 5 minutes

Next, take:

8b (454g) of venison, any cut (I had a bit of shoulder and leg)

and brown in a hot skillet.

Then place all ingredients in a slow cooker set at “warm”:

After 12 hours of slow cooking, add the following spices:

1/2 tsp tumeric powder

1/2 tsp cinnamon powder

1/2 tsp cumin powder

1/2 tsp clove powder

Continue slow cooking for another 36 hours until the meat falls off the bone.  Occasionally mix the curry so that it is cooked uniformly.  When the curry looks like it is boiling too much, carefully remove the lid for about half an hour to cool it down.  The trick is not to over cook it because you will lose the tenderness of the meat and the fineness of the spices.

Ready to eat in 48 hours and definitely worth the slow cooking time!  The serving suggestion above is with steamed pumpkin.  You may have it with rice or naan bread.

Serves 10 to 12 portions.