Curried Venison

Here is a great recipe I picked up while cycling in Washington State,US. I will be taking it with me today when I cycle to Haywards Heath to go and stay in Nick Weston's tree House. Nick is a professional forager and who knows there may be some wild deer roaming the woods that end up in the pot…

  • 2 pounds of meat (cut in about 1/2 inch cubes)
  • 1 medium onion (diced)
  • 1 cup chopped green onions
  • 5 cloves garlic (crushed)
  • 1/2 cup curry powder
  • 3 tablespoons garam masala
  • 1/2 cup chopped cilantro
  • 1 tablespoon salt ( add more if needed)
  • 1 cup of coconut milk
  • Habanero pepper or any hot pepper to your liking
  • 2 tablespoons of cumin seeds
  • 4 tablespoons of oil Add and mix all ingredients except coconut and cumin seeds to the meat.

1. Add chopped hot peppers if you want it to be spicy. For a spicier flavor, use the seeds also. Let it all marinate for about one hour.

2. Heat oil in pot and add the cumin seeds.

3. On high to medium heat, let it fry in the oil for a few minutes until they begin to turn dark brown.

4. Add the meat by the spoonfuls and stir in with the cumin seeds.

5 .Allow it to come to the boil and add the coconut milk. Lower heat and cover the pot.

6. Let it simmer for about 45 minutes to an hour to ensure that the meat is cooked tender.

7.If it gets too dry, add some boiling water to it. It is done cooking when meat is tender. Enjoy over a bed of your favorite rice.

This entry was posted on Monday, May 25th, 2009 at 11:40 and is filed under American Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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