VENISON INDIAN CURRY

By Jeff Benda

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www.WildGameandFish.com 

Servings: 6
Prep time: 10 minutes
Cook time: 65 minutes
Total time: 1 hour and 15 minutes

If you love Indian takeout but want to put that venison roast in your freezer to good use, this recipe is the perfect way to bring those same flavors to your own kitchen. This Venison Indian Curry is a hearty, aromatic dish that fills your home with the rich scent of garlic, ginger, and warm spices like cumin, coriander, and garam masala. The venison simmers until tender in a flavorful tomato-based sauce, making it a fun way to try something new with your wild game. This dish is a great reminder that venison can do so much more than burgers, stew, and steaks.

When you make this easy Venison Indian Curry, serve it with Naan bread to mop up all the delicious sauce. If you need to make it less spicy and more kid-friendly, simply leave out the chili powder.

If you are looking for some other great venison recipes, you can also check out Jeff Benda’s Cast Iron Venison Steak and Steak Caesar Salad.

Ingredients

• 1 pound venison roast or steak, cut into 1-inch pieces
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 Tablespoons olive oil
• 1 Tablespoons butter
• 1 large yellow onion, diced
• 1 Tablespoon minced garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1/4 teaspoon chili powder
• 28-ounce can tomato sauce
• 1 1/2 cups beef broth
• 1 teaspoon sugar
• 2 teaspoons garam masala
• 1/4 cup heavy whipping cream
• Rice and Naan bread, for serving
• 1/4 cup fresh cilantro leaves

Instructions

1. Season the venison with salt and pepper.
2. In a large Dutch oven, heat oil over medium-high heat. Sear the venison for about 4 minutes, turning occasionally with tongs. Remove meat and transfer to a plate.
3. In the same Dutch oven, add butter and onions and sauté for 3 minutes over medium heat.
4. Add minced garlic, cumin, coriander, ginger, turmeric, and chili powder. Stir well to combine and cook another 2 minutes.
5. Stir in tomato sauce, beef broth, and sugar. Increase heat to medium high and cook for 6 minutes, stirring often.
6. Add cubed venison, cover with a lid, reduce heat to low, and simmer for 45 minutes.
7. Remove lid, stir in garam masala and whipping cream and simmer over medium heat for 5 minutes. Add 1/4 cup of water to thin out the sauce if needed.
8. Serve with rice and naan bread and garnish with fresh cilantro leaves.