-
- Species
- Whitetails
- Rut Reporters
- Deer Camp
- Big Game
- Small Game
- Birds
- Special Methods
- Bow Hunting
- Conservation
- Heroes of Conservation
- Hero for a Day
- Outdoor Skills
- Total Outdoorsman Challenge
- Land for Sale
-
- Species
- Bass
- Trout
- More Freshwater
- Saltwater
- Special Methods
- Fly Fishing
- Hook Shots
Presented by
- Conservation
- Heroes of Conservation
- Hero for a Day
- Outdoor Skills
- Total Outdoorsman Challenge
- Land for Sale
-
- Health & Fitness
- F&S Adventurer
- Outdoor Skills
- Total Outdoorsman Challenge
-
- Rifles
- Shotguns
- 2nd Amendment
- SHOT Show
- Outdoor Skills
- Total Outdoorsman Challenge
Print
Email
Share
Deer Recipe: How to Cook Venison Pumpkin Curry
Spice up your deer—and ward off the cold—with this Jamaican-inspired curry recipe
Photo by Travis Rathbone
In Jamaica, a vibrant, aromatic curry would contain mutton or goat, but it’s a perfect dish for venison, too—especially the meat from an older, more strongly flavored animal that could benefit from slow tenderizing and a powerful, exotic blast of flavor. Venison and pumpkin make a classic autumn pairing, but with the tropical flavorings and chile-fueled heat, you won’t be feeling any chill. Serve with lots of rice.
Ingredients
1 lb. venison, cut into 2-inch cubes
2 Tbsp. curry powder
1 tsp. ground allspice
1 tsp. ground corlander seed
2 Tbsp. vegetable oil
1 onion, chopped
2 large tomatoes, peeled and seed
1 Tbsp. tomato paste
3 garlic cloves, minced
8 oz. diced pumpkin (or other winter squash)
1 habanero chile, seeded and diced (optional)
3⁄4 cup chicken stock
2 Tbsp. cilantro, chopped
Salt and freshly ground pepper
Directions
1. Put the cubed venison in a large bowl along with the curry powder, allspice, coriander, and generous doses of salt and pepper. Mix well to combine the spices and to coat the meat. Refrigerate, covered, for at least 1 hour (preferably longer).
2. Heat a large pot or Dutch oven over medium-high heat. Add the vegetable oil. When the oil is just beginning to smoke, add the venison and cook until well browned on all sides, about 8 minutes.
3. Add the onion, tomatoes, and tomato paste, and continue to cook, stirring, for 4 minutes, or until the onions are limp. Add the garlic and cook for another minute. Add the pumpkin, chile (if using), and chicken stock, and bring to a simmer. Reduce the heat to low, and simmer gently for 2 hours or more, or until the meat is very tender. Stir in the cilantro and serve with lots of rice. Serves 4.
ADVERTISEMENT
Need an Answer?ASK A QUESTION
Most Popular
Most Viewed
Most Commented
Top Rated
Deer Hunting
- Arno Bernard Gator Skin Knives
- The Tale of a 21-Point, 200-Class, Double-Drop Iowa Monster Buck
- what are some good things to plant in a food plot for whitetail deer in the spring that would be highly nutritious?
- Recipe: Dutch Oven Stuffed French Toast
- Trivia Question: What Bow Did Bo Duke Shoot?
- Join the Cause: Wild Game Wednesdays!
- Deer Stand Storage
- Shoot Me Down: The Whisker Biscuit is Still the Best Rest for Bowhunting
- I recently posted this on Craigslist looking for hunting land for the upcoming season. What do you think of it? What would you c
- I’m a Minnesota hunter; i hunt and live in the south west. With out much rain, and it beening very dry for a good 5 or 6 months.
Deer Hunting
- Write a Caption, Win a $100 Bass Pro Shops Gift Card!
- Lessons Learned and Soliciting Queries for SHOT Show 2012
- Poll Question: Do You Use Lead-Free Ammo for Deer?
- Georgia Bill May Allow Hunters to Use Silencers
- Deer Rifle Vs. TV: What Show Would You Shoot?
- Shoot Me Down: The Whisker Biscuit is Still the Best Rest for Bowhunting
- Contest: Win a New Cookbook and a Dutch Oven!
- Trivia Question: What Bow Did Bo Duke Shoot?
- Should Celeb Hunters Get Preferential Treatment In Iowa?
- Virginia Hunters Keep Ban on Sunday Hunting
Deer Hunting
- How To Eat Like A Caveman
- The Best New Rifles of 2012
- Vibration and Hand Shock from Compound Bows in Super Slow Motion
- Massachusetts Firefighters Save Deer from Well
- Illinois Passes "Roadkill Bill"
- Poll Question: Do You Use Lead-Free Ammo for Deer?
- Why Wild Game Should Matter in the Mainstream
- Ray: A Buck for Next Year
- Write a Caption, Win a $100 Bass Pro Shops Gift Card!
Message Boards
ADVERTISEMENT
Today on Field & Stream
Loading...
Visit Our Sister Sites at Bonnier Corporation
| Enthusiast | Kiteboarding | QUAD | SKI | Skiing | Scuba Diving | Sport Diver | TransWorld Ride BMX | TransWorld Business | TransWorld Motocross | TransWorld SKATEboarding, | TransWorld SNOWboarding | TransWorld SURF | WakeBoarding | WaterSki | Warren Miller Entertainment | WindSurfing |
|---|---|
| Travel | Caribbean Travel & Life | Destination Weddings & Honeymoon | Islands | Meeting Traveler | Resorts & Great Hotels |
| Lifestyle & Shelter | Florida Travel & Life | Garden Design | Home Ft. Lauderdale | Home Miami |
| Luxury | SNOW | Spa |
| Marine | Boating Life | Cruising World | Fly Fishing in Salt Waters | Power Cruising | Marlin | Motor Boating | Sailing World | Salt Water Sportsman | Sport Fishing | Yachting | NewBoats.com | UsedBoats.com | YachtBroker.com |
| Outdoor | Field & Stream | Outdoor Life | SHOT Business |
| Parenting | Babytalk | Parenting |
| Science | Popular Science | Science Illustrated |
| Saveur | Saveur |
| Working Mother Media | Working Mother |
| Entertainment / Events | World Entertainment Services | World Sports & Marketing |
Fieldandstream.com is part of the Field & Stream Network, a division of Bonnier Corporation.
Copyright © 2012 Bonnier Corp. All Rights Reserved. Reproduction in whole or in part without permission is prohibited.
Comments (18)
This looks absolutely great. I was raised on standard steaks and crock pot venison, no real seasoning or anything. Those are delicious, but I like finding out about these venison variations.
This looks and sounds amazing, if I get lucky I will be cooking this one during the long cold winter
If I am successful this hunting season I will definitely be trying this recipe.
just printed it and am going to try it out this weekend it looks and sounds good so we shall see
It's sure worth a try. That habanero ought to help fight off the winter chill.
Not necessary to ruin such a wonderful taste! Venison is great without any additions.
I thought this dish was pretty good. The only thing I would change is less curry and allspice. It was a little strong for my liking.
I tried this recipe. It's fantastic! Took some to work the next day, had to fight my coworkers for it. 80 lb does work best...
Reading magazines while waiting for tires to be mounted. This looked so good I considered ripping out the page and sticking it in my pocket. Glad it was easy to find on line. We'll be trying it very soon!!
I just made this dish today and it was great!
The only thing I would change is the amount of liquid. I had to add one and a half cup of water half hour before the end because it almost gets burnt. Maybe I would reduce a little the spices, too.
I used a two years old backstrap and it went damn good.
I have made this twice and just googled the recipe to do it agian today. It is great, and is just another way to enjoy the deer we harvest each year at our house. Keep up search going, the recipes are getting better.
Great recipe. I made it for a food day at work and now everyone is wanting the recipe.
I subsisted canned tomatoes instead of the real ones, tomato sauce instead of tomato paste and added a little more chicken broth.
I also went to our Real Food Store and got fresh spice and a pumpkin, not sure what kind of pumpkin but it wasn’t’ a field pumpkin and it was great..
Loved this recipe. I also subsituted fresh tomato for canned. I used Madras Curry. It is very hot so I halved the amount used. After browning the venison, I removed the meat to a plate and sauted the onion for about five minutes. Use a little extra oil if needed. After the onion was transluscent, I added the garlic unil it was fragrant. About 30 seconds or so. I also used sweet potato instead of pumpkin to keep things easy. I coursely chopped the sweet potato, didn't dice.
I am pretty particular about venison and have had mixed results with other recipes. This curry was "fall apart" tender and had an amazingly complex flavor to it. I absolutely loved this and so did my husband.
the sweet potato instead of the pumkin adds a very good taste to it
All your hunters are going to get a kick out of this. I am a non-hunter girl and saw this recipe while I was waiting for my new tires at a tire store. I flipped through a Field and Stream magazine and was mortified and in awe of some of the kill photos. As I kept flipping the pages, I came across this recipe and was impressed with the ingredients as I enjoy cooking. I tried the recipe recently with a prime rib roast cut into chunks, added green peas and used canned pumpkin due to lack of fresh pumpkins. THIS RECIPE IS AMAZING!!! I no longer need to suppport my local Indian Restaurant as I know how to do it myself. If you used the same sauce base and added peas and Indian cottage cheese you would have Mutter Paneer! Way to go hunter boys!!!
We have tried this with Colorado Deer and now we are using it with elk. The recipe is AWESOME! I can see if you have a gamey cut of meat, this would make it very palatable, but when you use prome cuts of venison, out of this world. I recommend this recipe to all of our friends. The elk recipe is going to to use a butternut squash...it's making my mouth water already...
Also tastes great with bear!
This recipe is flat out awesome! My family has been begging me to make it again.
Post a Comment
Reading magazines while waiting for tires to be mounted. This looked so good I considered ripping out the page and sticking it in my pocket. Glad it was easy to find on line. We'll be trying it very soon!!
This looks absolutely great. I was raised on standard steaks and crock pot venison, no real seasoning or anything. Those are delicious, but I like finding out about these venison variations.
This looks and sounds amazing, if I get lucky I will be cooking this one during the long cold winter
just printed it and am going to try it out this weekend it looks and sounds good so we shall see
If I am successful this hunting season I will definitely be trying this recipe.
It's sure worth a try. That habanero ought to help fight off the winter chill.
Not necessary to ruin such a wonderful taste! Venison is great without any additions.
I thought this dish was pretty good. The only thing I would change is less curry and allspice. It was a little strong for my liking.
I tried this recipe. It's fantastic! Took some to work the next day, had to fight my coworkers for it. 80 lb does work best...
I just made this dish today and it was great!
The only thing I would change is the amount of liquid. I had to add one and a half cup of water half hour before the end because it almost gets burnt. Maybe I would reduce a little the spices, too.
I used a two years old backstrap and it went damn good.
I have made this twice and just googled the recipe to do it agian today. It is great, and is just another way to enjoy the deer we harvest each year at our house. Keep up search going, the recipes are getting better.
Great recipe. I made it for a food day at work and now everyone is wanting the recipe.
I subsisted canned tomatoes instead of the real ones, tomato sauce instead of tomato paste and added a little more chicken broth.
I also went to our Real Food Store and got fresh spice and a pumpkin, not sure what kind of pumpkin but it wasn’t’ a field pumpkin and it was great..
Loved this recipe. I also subsituted fresh tomato for canned. I used Madras Curry. It is very hot so I halved the amount used. After browning the venison, I removed the meat to a plate and sauted the onion for about five minutes. Use a little extra oil if needed. After the onion was transluscent, I added the garlic unil it was fragrant. About 30 seconds or so. I also used sweet potato instead of pumpkin to keep things easy. I coursely chopped the sweet potato, didn't dice.
I am pretty particular about venison and have had mixed results with other recipes. This curry was "fall apart" tender and had an amazingly complex flavor to it. I absolutely loved this and so did my husband.
the sweet potato instead of the pumkin adds a very good taste to it
All your hunters are going to get a kick out of this. I am a non-hunter girl and saw this recipe while I was waiting for my new tires at a tire store. I flipped through a Field and Stream magazine and was mortified and in awe of some of the kill photos. As I kept flipping the pages, I came across this recipe and was impressed with the ingredients as I enjoy cooking. I tried the recipe recently with a prime rib roast cut into chunks, added green peas and used canned pumpkin due to lack of fresh pumpkins. THIS RECIPE IS AMAZING!!! I no longer need to suppport my local Indian Restaurant as I know how to do it myself. If you used the same sauce base and added peas and Indian cottage cheese you would have Mutter Paneer! Way to go hunter boys!!!
We have tried this with Colorado Deer and now we are using it with elk. The recipe is AWESOME! I can see if you have a gamey cut of meat, this would make it very palatable, but when you use prome cuts of venison, out of this world. I recommend this recipe to all of our friends. The elk recipe is going to to use a butternut squash...it's making my mouth water already...
Also tastes great with bear!
This recipe is flat out awesome! My family has been begging me to make it again.
Post a Comment