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Curried Venison

 

Introduce venison to the spice named "Curry" with this scrumptious recipe that is extremely easy to follow and enjoy!
62

Yield

6

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

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

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

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Nutrition Facts

Serving Size 318g (11.2 oz)
Amount per Serving
Calories 57129% of calories 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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