Title: Venison Curry
Categories: Game Meat American
Yield: 1 Servings
| 3 | tb | Fat |
| 2 | | Cloves Garlic, Minced |
| 1 | lb | Venison Shoulder, Cut Into 1-Inch Cubes |
| 2 | md | Onions, Sliced |
| 1 | tb | Curry Powder |
| 1/2 | c | Raisins |
| 1 | c | Tomatoes, 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