Curried Venison Recipe

Name: Curried Venison
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 1/2 medium onions minced; 3 each celery stalks chopped; 2 each apples minced; 1/4 cup vegetable oil or shortening; 2 teaspoons curry powder; 1 teaspoon salt; ⅛ teaspoon black pepper; 1/4 teaspoon ginger; 1/4 teaspoon red hot pepper sauce; 1/2 tablespoon worcestershire sauce; 2 cups stock or bouillon; ⅛ cup flour, all-purpose; 2 pounds elk or deer, cubed; 1 cup cream or canned milk; 1 each egg yolks well beaten; 3 cups rice cooked

Servings: persons

1 1/2 medium onions minced
3 each celery stalks chopped
2 each apples minced
1/4 cup vegetable oil or shortening
2 teaspoons curry powder
1 teaspoon salt
⅛ teaspoon black pepper
1/4 teaspoon ginger
1/4 teaspoon red hot pepper sauce
1/2 tablespoon worcestershire sauce
2 cups stock or bouillon
⅛ cup flour, all-purpose
2 pounds elk or deer, cubed
1 cup cream or canned milk
1 each egg yolks well beaten
3 cups rice cooked

1
Saute onions, celery and apples in oil until slightly brown.
2
Stir in curry powder and simmer 5 minutes.
3
Add remaining seasonings and stock and cook 20 minutes.
4
Stir in flour mixed with water and cook 5 minutes, stirring until thickened.
5
Remove from heat and allow to stand one hour.
6
Reheat and add cooked meat, cream or milk, and egg yolk just before serving.
7
Heat to boiling point, stirring constantly.
8
Serve over rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 medium onions minced, 3 each celery stalks chopped, 2 each apples minced, 1/4 cup vegetable oil or shortening, and more.

Yes, Curried Venison falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Venison

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