The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Slow-cooked Wild Venison Rogan Josh
If you never thought you could get a delicious dinner on the table in under 15 minutes, think again. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer melt-in-your-mouth, slow-cooked wild British venison in their flavourful Rogan Josh curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with creamy coconut rice to soak up all that flavour.
High protein
1/3 daily fibre
5 plants
Low sat fat
Speedy Sauce
Serving size
Ingredients
- 110g baby tomatoes
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g mangetout (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 handful of fresh coriander (use half)
- 250g kashmir rogan josh curry sauce (use half) (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion (63%), Water, Sunflower Oil, Tomato Paste (3%), Salt, Ground Spices (Paprika, Turmeric, Cumin Seeds, Coriander, Seeds, Fennel Seeds, Cardamom, Cloves, Bay Leaf), Garlic, Ginger, Coriander Leaves, Spice Extract.)
- 1 unwaxed lime (use half)
- 140g slow cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 15g creamed coconut (use half)
Nutritional Information
Calories: 640
Protein: 47g
Carbs: 62g
Fat: 23g
Ingredients
- 110g baby tomatoes
- 80g mangetout
- 15g creamed coconut
- 250g kashmir rogan josh curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion (63%), Water, Sunflower Oil, Tomato Paste (3%), Salt, Ground Spices (Paprika, Turmeric, Cumin Seeds, Coriander, Seeds, Fennel Seeds, Cardamom, Cloves, Bay Leaf), Garlic, Ginger, Coriander Leaves, Spice Extract.)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 140g sweetcorn (sweetcorn, water, salt)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 275g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
Nutritional Information
Calories: 615
Protein: 44g
Carbs: 59g
Fat: 22g
Speedy Slow-cooked Wild Venison Rogan Josh
If you never thought you could get a delicious dinner on the table in under 15 minutes, think again. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer melt-in-your-mouth, slow-cooked wild British venison in their flavourful Rogan Josh curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with creamy coconut rice to soak up all that flavour.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out 2 large frying pans, a sieve & a measuring jug
Simmer simmer
- Halve the tomatoes. Drain the sweetcorn
- Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the tomatoes and mangetout and cook for 3-4 mins. Season with salt and pepper
- Add the sweetcorn, Rogan Josh sauce, venison with all its liquid from the bag, and 50ml water (25ml for 1 person). Pull apart any larger pieces of venison and simmer for 5 mins
Rice time
- Meanwhile, halve the lime. Roughly chop the coriander
- Heat the other large frying pan on medium-high heat. Once hot, add the creamed coconut and cook for 1 min, until melted
- Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
- Stir through the juice from the lime (or to taste) and half the coriander. Season with salt and pepper, then remove from the heat
Plate up
- Shred the venison into chunks using two forks. Taste the curry and season if needed
- Share the venison curry and rice between bowls. Sprinkle over the remaining coriander to finish
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.