What's For Dinner: Spicy Venison Curry

Another clean-out-the-freezer meal tonight. For this dinner, I thawed a package of venison "chunks." (Tasty terminology, I know.) Though my original thought was to make a standard stew in the slow cooker, I decided to change things up and try my hand at making a curry stew. A quick search on google brought up this recipe, which I adapted slightly to reflect the ingredients I already had on hand. I served the curry over jasmine rice, which I sprinkled with turmeric to tint it yellow.

Spicy Venison Curry (printer-friendly version)

makes four servings

1 T olive oil

1 lb venison, cut into 1" cubes

fine sea salt

freshly ground black pepper

2 cloves garlic, minced

1 t chopped fresh ginger

1 small can of diced green chiles, drained

1 T curry powder

1 (14.5 ounce) can diced tomatoes with juice

1 small onion, chopped

1 C organic vegetable broth

1. Heat the olive oil in a large skillet over medium-high heat.

2. Brown the venison on all sides (about 1 minute).

3. Remove the browned venison from the skillet and place in a shallow bowl. Season with salt and pepper to taste. Set aside.

4. Reduce the heat to medium-low. Pour the drained green chiles into the skillet. Stir in the minced garlic and chopped ginger. Cook for about 1-2 minutes.

5. Add in the diced tomatoes and juice and stir to combine. Stir in the curry powder. Let simmer for about 5 minutes.

6. Place the chopped onion in the bottom of the slow cooker bowl. Place the browned venison on top. Pour the tomato-curry mixture over the top of the meat. Pour in the vegetable broth.

7. Place the lid on the slow cooker and cook on the low setting for 6-8 hours.

8. Serve the curry over jasmine rice.