Delicious Curried Venison Stew
SERVES 4 | DIFFICULTY: EASY | PREP TIME: 5 MIN | COOK TIME: ~25 MIN
It’s pretty hard to beat this curry recipe. It’s very easy to make, looks good and it can be thrown together in under 30 minutes. It’s also pretty versatile - you can use ground venison or some of the tougher cuts of venison steak. Serve it with some flatbread or on a bed of rice and, baby, you got a stew going.
Here’s what you’ll need:
1.5-2 pounds of ground venison or venison stake, cut 3/4” thick
Lard oil (leaf lard works but lately we’ve been using rendered bear oil)
2 medium onions, cut into larger chunks
1/2 garlic clove, minched
4 medium tomatoes, cut into larger chunks (I’ve been using whole tomatoes that I froze from the summer(
1 tb of curry powder
10 oz package of frozen peas
1 1/2 tsp of salt
1 tbs of dark sugar (I use coconut sugar but brown sugar would work too)
1 cup of water
Cooking Instructions:
Head the pan on the stove on medium heat
Brown the meat in the lard, remove and set aside
Brown the onions in same pan, remove and set aside
Cook the tomatoes until they break down (I like to try to brown them slightly on a higher heat at this point)
Combine the meat and onions with the tomatoes and let it simmer for 3 minutes
Stir in the remaining ingredients and simmer for 15 minutes
Let it cool and enjoy