This is Part II from yesterday when I spoke about how I cooked up 20lbs of venison meat.  Twelve pounds of the meat was cooked up as Cantonese BBQ Venison (yesterday’s post) and the rest was made into a slow cook curry.

The trick is to use plenty of onions to make up the base of the curry sauce (15 medium onions in this case) and to cook it in a slow cooker for 48 hours.  After this time, the meat is sooo tender and falls off the bone and the curry sauce is so aromatic.  The kitchen smells great!!

I learned to cook curries when I was a medical student at university; many of my friends were second generation Indians (mostly Bengali) and they taught me how to make this wonderful dish.  Besides, in Scotland, everyone eats curries…it’s the 2nd national dish after Fish and Chips!!

If you want to see the full recipe, check out Slow Cook Venison Curry.