
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.
Comments (10)
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.
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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
Not necessary to ruin such a wonderful taste! Venison is great without any additions.
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!!
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.
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.
Post a Comment