Venison Curry With Rice
Try an easy curry venison dish served with rice. Apples, curry powder, and other spices flavor the venison in this tasty recipe.
- Serves: 6 persons
- 1cup onion (chopped)
- 3sticks celery (chopped)
- 2medium apples (peeled, cored, minced)
- 2pounds venison (cut into small, bite-size pieces)
- 3to 4 tablespoons vegetable oil
- 2teaspoons curry powder
- 1teaspoon salt
- ⅛teaspoon pepper
- ¼teaspoon ground ginger (or 1 scant teaspoon grated fresh ginger)
- ¼teaspoon Tabasco sauce (or crushed red pepper flakes)
- 1 ½teaspoons Worcestershire sauce
- 2cups beef stock (unsalted or low sodium)
- 2tablespoons flour (whisked into 2 tablespoons of water)
- ½to 1 cup evaporated milk (or light cream)
- 3cups rice (cooked)
- Optional: 1 egg yolk (well beaten)
Step 1Gather the ingredients.
Step 2In 2 tablespoons of vegetable oil, saute the venison, stirring, until well browned. Remove to a plate, cover, and refrigerate until you are ready to add it to the skillet.
Step 3Add the onions, celery, and apples to the skillet, along with one more tablespoon of vegetable oil. Continue cooking, stirring, until the onion is translucent and lightly browned.
Step 4Stir in curry powder and saute for 5 minutes. Add remaining seasonings and beef broth; simmer for about 20 minutes. Taste and adjust the seasonings with more curry powder, kosher salt, and pepper, as needed.
Step 5Whisk together the flour and water and add to the broth and cook 5 minutes, stirring until thickened.
Step 6Remove from heat and let it stand for about 30 minutes.
Step 7In a bowl, whisk the egg yolk into the evaporated milk or cream. Or omit the egg yolk.
Step 8Reheat the curry mixture and add the cooked venison.
Step 9Stir in the evaporated milk or cream mixture. Heat, stirring, just to a simmering point, but do not boil.
Step 10Serve the curried venison over hot cooked rice.