Venison Curry 3

The recipe below is a simpe but tasty venison curry and will comfortably feed 10.

Ingredients

• 2 ½ kg of diced venison
• 8 onions, chopped
• 6 cloves of garlic, chopped
• 2 inch piece of ginger, grated
• 3 tsp of coriander
• 4 pinches of turmeric
• 1 ½ tsp of cumin
• 1 1/12 tsp of garam masala
• 3 – 4 tsp of parika
• 8 tomatoes, chopped

How to make the venison curry

• Heat the oil in a heavy based pan
• Add the onion and sauté over a medium heat for about 20 – 25 mins
• Add the garlic and ginger and fry for 1 minute
• Add the coriander and stir for 1 minute
• Add the turmeric, cumin, garam masala and paprika and sauté for 30 seconds
• Add 200ml of water and cook for 10 minutes
• Add the tomatoes, stir well and cook for a further 5 minutes
• Add salt to taste
• Brown the meat and add to the sauce
• Add 400ml of stock
• Cook until meat is tender (we cook ours in a pit oven for about 2 1/2 hours or so)

This is one that we will sometimes make on our Hunter Gatherer Weekend.

You can see photos from this course, as well as all of our others, on our Facebook page.