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4. CurriedMuntjac, sambar, chital: the Indian sub-continent and south-east Asia boast plenty of native deer species so it’s no surprise they have worked their way into many of the vibrant cuisines from this part of the world. That’s not always reflected in the many oriental restaurants so popular across Europe and North America, but a few such as Gymkhana in London show off how deliciously venison can work with spices. Next time you cook up a biryani or rendang, try using venison for a change. Shoulder and neck work beautifully here: tough but tasty cuts that can be diced and cooked slowly to take on all the wonderful flavours of your favourite curry. In this style of cooking it is the spice flavours and heat that will have more of a bearing on wine choice than the meat itself. Avoid anything with a lot of tannin that will clash with the spice. The green pepper and spicy character of Chilean Carmenere can be an excellent match with tomato-based curries in particular. If coconut milk is your starting point then it’s worth considering an off dry, aromatic white such as Riesling or Pinot Gris. New Zealand makes plenty of both varieties in a fragrant, mouth-filling style that should fit the bill nicely. |
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