Wild Game Rendang (Cheats version)
Wild Game Rendang - The Cheats version
Serves 6 | Prep time – 10 Minutes | Cook time – 3-4hrs
Ingredients
1.5kgs 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
1 sachet/bottle of Rendang Paste
2 Pink Onions (or 8 Shallots) - Sliced
1 lemongrass stalk, white part only
3 kaffir lime leaves, lightly crushed
2 turmeric leaves if available
1 cinnamon stick
1 star anise
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 paste
In the same pot, fry the sliced onions and rendang 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, lemongrass, 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)