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Curried Venison

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Recipe

Introduce venison to the spice named "Curry" with this scrumptious recipe that is extremely easy to follow and enjoy!

 

Yield

6 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ medium onions
minced
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3 each celery stalks
chopped
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2 each apples
minced
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¼ cup vegetable oil
or shortening
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2 teaspoons curry powder
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1 teaspoon salt
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teaspoon black pepper
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¼ teaspoon ginger
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¼ teaspoon red hot pepper sauce
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½ tablespoon worcestershire sauce
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2 cups stock
or bouillon
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cup all-purpose flour
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2 pounds elk
or deer, cubed
*
1 cup cream
or canned milk
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1 each egg yolks
well beaten
* Camera
3 cups rice
cooked
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Ingredients

Amount Measure Ingredient Features
1.5 medium onions
minced
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3 each celery stalks
chopped
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2 each apples
minced
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59 ml vegetable oil
or shortening
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1E+1 ml curry powder
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5 ml salt
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0.6 ml black pepper
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1.3 ml ginger
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1.3 ml red hot pepper sauce
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7.5 ml worcestershire sauce
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473 ml stock
or bouillon
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3E+1 ml all-purpose flour
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907.2 g elk
or deer, cubed
*
237 ml cream
or canned milk
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1 each egg yolks
well beaten
* Camera
7.1E+2 ml rice
cooked
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Directions

Sauté onions, celery and apples in oil until slightly brown. Stir in curry powder and simmer 5 minutes. Add remaining seasonings and stock and cook 20 minutes. Stir in flour mixed with water and cook 5 minutes, stirring until thickened. Remove from heat and allow to stand one hour.

Reheat and add cooked meat, cream or milk, and egg yolk just before serving. Heat to boiling point, stirring constantly. Serve over rice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 318g (11.2 oz)
Amount per Serving
Calories 57129% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 560mg 23%
Total Carbohydrate 30g 30%
Dietary Fiber 3g 11%
Sugars g
Protein 21g
Vitamin A 8% Vitamin C 9%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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