Venison Rendang (Rendang Daging Rusa)

 Venison or deer meat is tastier and finer texture than beef. I observed that the dishes do not turn as dark as beef dishes. With the same recipe, my beef rendang will turn to almost black but with venison, the color of the gravy was hardly change.

Recipe by: Roz@HomeKreation
INGREDIENTS:
1 kg Venison - slice to small size 
1 cup Chili Paste
5 Chili Padi*
20 Shallots*
4" Ginger*
5 Lemongrass*
1" Galangal* (* blended) 
1 big bowl Thick Coconut Milk (freshly squeezed) 
2 Turmeric Leaves - sliced finely 
2 tsp Sugar
Salt

METHOD:
1. Heat up some oil & stir fry chili paste until fragrant.
Add in blended ingredients & stir fry until dry.
Add in venison, coconut milk and the rest.
Cook until meat is tender & gravy is thick.

2. Serve with rice.
I served this with white rice for lunch & with Nasi Dagang for dinner.