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Title: Venison Curry
Categories: Game Meat American
Yield: 1 Servings

3tbFat
2 Cloves Garlic, Minced
1lbVenison Shoulder, Cut Into 1-Inch Cubes
2mdOnions, Sliced
1tbCurry Powder
1/2cRaisins
1cTomatoes, Canned
  Oil
  Salt

Sear the venison in hot oil. Remove from the heat and set aside. In a heavy skillet, heat 3 Tbls of fat. When hot add the garlic and onions. Cook until lightly browned. Stir in the curry powder. Add the tomatoes and raisins and simmer for 10 minutes. Add the venison cubes to the tomato mixture. Season with salt and simmer for 1 1/2 hours. Add water when necessary to maintain the liquid level. From Native Indian Wild Game, Fish & Wild Foods Cookbook Edited By David Hunt

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