Venison Curry

Axis deer and South Texas (nilgai) antelope are indigenous to India so curry recipes are a natural fit.

1 cup chopped onion
3 Tbsp vegetable oil
2 Tbsp ground coriander
1 ½ tsp ground cumin
1 tsp ground cardamom
1 tsp ground ginger
1 tsp ground turmeric
2 cloves garlic, minced
¼ tsp ground pepper
1/8 tsp ground red pepper
2 lbs Broken Arrow Ranch Venison Stew
1 14-oz can beef broth
1 tsp salt
¼ cup plain yogurt
1 tsp fresh lemon juice

Sauté onion in oil over medium-high heat until golden. Reduce heat to low, add spices, and stir one minute. Increase heat to medium, add venison, stir frequently until meat is browned. Add broth, one cup of water, and salt. Cover and simmer until meat is tender, about 2 hours. Uncover and let sauce thicken, about 20 minutes. Reduce heat to stop boiling action and then add yogurt and lemon juice. Serve over cooked rice. Garnishes are placed on the table so each person can add as desired. Garnishes include: chutney, chopped green onions, grated hard-boiled eggs, sliced almonds, chopped cucumbers, chopped bananas, coconut, raisins, fresh cilantro, and crumbled bacon pieces.

Serves 6.

Nutritional Information:

Fat (Mg)
Cholesterol (Mg)
Recipe w/ Venison
Recipe w/ Beef

(Per serving not including rice or condiments)

Broken Arrow Ranch