We’re back in the kitchen with Chef Jordi for another wild game cook-up — and this time we’re turning fallow deer venison into a rich, spicy Southern Chettinad curry! 🍛🔥
We’re keeping it simple (and delicious) by using The Spice Tailor’s Southern Chettinad curry kit and dialing things up with Carnivore Collective’s SPG seasoning. If you’ve got venison in the freezer, this one’s a must-try.
Also… Chris can’t help but stir the pot (literally and figuratively) over how Jordi pronounces “yoghurt.” You’ve been warned.
🦌 Recipe Highlights:
Fallow deer shoulder meat
The Spice Tailor Southern Chettinad curry
Carnivore Collective SPG rub
A healthy dollop of Aussie humour
🎯 Get 5% OFF Carnivore Collective gear
Use code HUNTCOOK at https://carnivorecollective.com.au – makers of Australia’s best wild game cooking gear and rubs.
👉 Let us know in the comments how you cook your venison.
