LIKE A LOT of familiar favorites (jerky, salt cod, corned beef, smoked trout), Indonesia’s rendang is the result of a preservation tactic. Cooks in the 16th century found that slow-cooking beef smothered in an intense paste of ginger, garlic, lemongrass, chiles, and coconut resulted in meat that would last for weeks, even in the tropical heat. As with other preserved fare, we don’t turn to rendang nowadays for its functionality, but instead for its flavor. Which is, yes, intense, in all the right ways: savory, spicy, nutty, garlicky, citrusy. Our version omits traditional galangal, fresh turmeric, and a few other hard-to-find ingredients, but otherwise cranks up the flavor quotient with venison in place of beef. Because this is a long, slow braise, and because of the potent seasonings, rendang is…