Curried Deer

Venison and curry powder are a pairing that makes more sense than you’d expect. The bold spice of curry stands up to the lean, gamey character of deer meat in a way that milder seasonings can’t. Cubed venison gets browned with onion and garlic, then simmers low for an hour and a half in beef stock spiked with tomato paste, curry powder, bay leaves, and ground cloves.

The fruit is what makes this curry unusual and genuinely interesting. Raisins, seedless grapes, and diced apple cook down into the sauce, adding pockets of sweetness that balance the curry’s warmth and mellow any residual gaminess in the meat. That sweet-savory combination is the hallmark of South African-style curried game dishes.

Trim every scrap of fat and sinew from the venison before cubing. Deer fat carries the strongest gamey flavor, and removing it makes a dramatic difference in the final taste.

Chef Tips

• Trim all fat and sinew from the deer meat. Unlike beef fat, deer fat tastes strongly gamey and will overpower the curry
• Brown the meat in batches so it sears rather than steams. Overcrowding the pan leads to grey, stewed meat
• Use veal stock if you can find it. It has a lighter, more delicate flavor that suits venison better than heavy beef stock
• The curry deepens in flavor overnight. Make it a day ahead if you can

Variations

• Use elk, moose, or beef stew meat if venison isn’t available
• Add a can of coconut milk in the last 30 minutes for a creamier, South Asian-style curry
• Swap the grapes for dried apricots or mango chutney for a different fruit character