Venison Curry Recipe
Hearty and flavorful, this venison curry recipe is simple to make and requires just a few ingredients you can likely find at your local store.
February 23, 2021
By David Draper
Print Recipe
This recipe's cooking method turns tough cuts tender, making it a great choice for shoulder and hindquarter cuts from deer, elk and other venison. Bonus points if you use axis deer, which are native to India.
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
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Ingredients:
- 1 pound venison stew meat
- Salt, to taste
- 2 large potatoes
- 1 sweet onion, peeled and diced
- 1 jalapeño, diced
- 1-2 cloves garlic, minced
- Ginger (thumb-size piece)
- 1-2 tablespoons canola or vegetable oil
- 1 teaspoon of coriander
- 1 ½ teaspoon ground cumin seed
- 1 teaspoon ground turmeric
- ½ teaspoon red pepper flakes
- 1 can unsweetened coconut milk
- 1 cup chicken stock
- Chopped cilantro and yogurt for garnish
- Steamed rice for serving
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Directions:
- Cut venison stew meat into 1-inch pieces. Add cut-up meat to a bowl and season with salt. Set aside to rest while you prep the vegetables.
- Peel potatoes and cut them into chunks, about 1-inch pieces. Peel and dice onion. Dice jalapeño. Mince garlic.
- Heat a pot on the stove over medium to medium-high.
- Add oil to the pan and let it come to temperature.
- Once the pot has heated up, add the cut-up venison. Brown the venison in batches so as not to overcrowd the pot. Remove browned venison from the pot and set aside.
- To the pot, add onions and cook for 3-5 minutes. Add some salt and stir the onion around the pot as it cooks, scraping up bits from the bottom of the pan.
- Stir in garlic.
- Once the garlic is fragrant, add browned venison back to the pot and another pinch of salt. Stir.
- Stir in coriander, ground cumin seed, and turmeric.
- Grate the ginger into the pot.
- Add red pepper flakes to the pot and stir. Add about 1/2 teaspoon of the red pepper flakes, or more, depending on how spicy you want your venison curry.
- Stir in coconut milk and chicken stock.
- Cover pot and simmer for 20 minutes, or until potatoes are done. The longer you simmer, the more tender your venison will be.
- Serve venison curry over steamed rice. Garnish with a bit of chopped cilantro and a drizzle of yogurt. Enjoy!
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David Draper
Editor-in-Chief
An avid hunter and accomplished writer, David Draper has traveled the globe in search of good stories and good food, yet his roots remain firmly planted in the soil of his family's farm on the High Plains of Nebraska. As a young man, his dreams were fueled by daily trips to the original Cabela's retail store, which stood a short four blocks from his childhood home. The ensuing years spent chasing his passions for adventure and the outdoors have taken him from the shores of Africa's Gambia River to Alaska's Brooks Range. He has hunted birds and big-game on five of the seven continents.
A 20-year industry veteran, Draper has worked in communications, writing and editing roles for the biggest names in the industry. In addition to bylines in scores of publications, he also served as the editor for the hunting journals of Dick and Mary Cabela and contributed to several books on the outdoors. Draper is Editor-in-Chief of Petersen's Hunting magazine, where he also writes the Fare Game column covering all aspects of processing and cooking wild game.
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