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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 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)
Instructions
Step 1
Gather the ingredients.Step 2
In 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 3
Add 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 4
Stir 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 5
Whisk together the flour and water and add to the broth and cook 5 minutes, stirring until thickened.Step 6
Remove from heat and let it stand for about 30 minutes.Step 7
In a bowl, whisk the egg yolk into the evaporated milk or cream. Or omit the egg yolk.Step 8
Reheat the curry mixture and add the cooked venison.Step 9
Stir in the evaporated milk or cream mixture. Heat, stirring, just to a simmering point, but do not boil.Step 10
Serve the curried venison over hot cooked rice.