Title: Venison Curry (Ai)
Categories: Game Curry Vegetable
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 and Wild Foods Cookbook Edited By David Hunt RECIPE CLIPPED By: Jim Bodle 7/92

Submitted By BILL CHRISTMAS

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