Wild Game Rendang (Authentic)

Wild Game Rendang

Serves 6 | Prep time – 20 Minutes | Cook time – 3-4hrs

Ingredients

Meat

• 1.5 kgs wild game meat such as venison neck/rump, goat shoulder or wild boar. I often do a combination of goat, venison and kangaroo.

• 2 tbsp neutral oil

Spice paste (Rempah)

Blend the following into a smooth paste:

• 10 shallots or 4 small pink onions

• 6 garlic cloves

• 5 long red chillies

• 3 cm fresh galangal

• 3 cm ginger

• 3 cm fresh turmeric or 1 tsp ground turmeric

• 2 lemongrass stalks, white part only

• A small splash of water or oil to blend

Whole spices and aromatics

• 3 kaffir lime leaves, lightly crushed

• 2 turmeric leaves if available

• 2 bay leaves

• 1 cinnamon stick

• 5 cloves

• 1 star anise

• 3 cardamom pods

• 1 pinch of ground nutmeg

Liquids and seasonings

• 1 L full-fat coconut milk

• 1 tbsp tamarind paste or juice of half a lime

• 1 tbsp palm sugar or dark brown sugar

• 2 tsp salt or to taste

• 100 grams kerisik (toasted coconut, see method below)

Method

Step 1. Toast the coconut (kerisik)
Place 1 and a half cups of desiccated coconut in a dry pan. Toast on low heat, stirring constantly, until dark golden brown and aromatic. Pound in a mortar and pestle until oily and paste-like. Set aside.

Step 2. Brown the meat
Cut the wild game into large chunks. Sear in hot oil until deeply browned on all sides. Do this in batches if needed to avoid overcrowding. Remove and set aside.

Step 3. Cook the spice paste
In the same pot, fry the blended spice paste over medium heat for about ten minutes. Stir often. The paste should darken and smell fragrant.

Step 4. Add everything in
Return the browned meat to the pot. Add coconut milk, kaffir lime leaves, bay leaves, turmeric, whole spices, tamarind paste, sugar and salt. Stir well and bring to a very gentle simmer.

Step 5. Simmer low and slow
Simmer uncovered on low heat for about three to four hours. Stir every so often to prevent sticking. The liquid will slowly reduce and intensify. Do not rush. This process creates the depth of flavour rendang is known for!

Step 6. Add kerisik and reduce to finish
When the coconut milk has mostly cooked off and the meat is tender, stir in the kerisik. Continue cooking gently until the sauce is thick, sticky and clinging to the meat. Taste and adjust with more salt, sugar or a squeeze of lime if needed.

Garnish with finely shredded kaffir lime leaves, lemongrass and crushed peanuts.

Serve alongside sticky rice, roti, som tam (green papaya salad)