Wild Deer Rendang

Rendang has been voted one of the world's most delicious dishes several times, and for good reason. This spicy stew with tender pieces of game gets an even deeper flavor from the combination of coconut milk, fresh herbs, and slow cooking. Choose venison, deer, or wild boar for a rich, Predetarian twist. Don't feel like cooking? You can also order our ready-made Predetarian Rendang and enjoy it right away!

Ingredients

For the meat

1 kg game chicken ( deer , roe deer or wild boar )

5 tbsp sunflower oil

Salt and pepper

For the sauce

2 onions, chopped

1 red pepper

100 grams of rendang boemboe

4 cloves of garlic, finely chopped

3 lime leaves

2 stalks of lemongrass, bruised

1 vegetable stock cube or 250 ml game stock

400 ml coconut milk (minimum 16% fat)

Optional: cornstarch

Garnish and serve (optional)

Rice

Atjar Tjampoer

Eggplant stew

Sajoer beans

Coriander

Pickled cucumber

Fresh coriander

Instructions

Searing meat

Heat sunflower oil in a Dutch oven over high heat. Season the meat with salt and pepper. Brown it all over, about 5 minutes. Remove from the pan and set aside.

Making the sauce

Fry the onion and red pepper in the same pan over medium heat for 5 minutes until the onion is translucent.

Add the bumbu and garlic and fry for 2 minutes until fragrant.

Add the lime leaves, lemongrass, game stock or bouillon cube, and coconut milk. Stir well.

Return the meat to the pan. Reduce the heat and simmer for 2.5 hours with the lid tilted, until the meat is tender and falling apart.

Taste the texture of the meat. If necessary, simmer longer until perfectly tender. Season with salt and pepper. If desired, you can thicken the sauce by cooking longer or adding cornstarch.

Serving and garnishing

Serve with rice, sajoer beans or aubergine stew, pickled cucumber, atjar tjampoer and fresh coriander.

Wine tip: A cold beer