Venision And Pumpkin Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a recipe my husband likes for venison. Hot way to ward off the chill of winter. Ingredients:
1lb venison cut into 2 cubes |
2 jt. curry |
1 t. ground allspice |
1 t. ground corriander seed |
2t oil |
1 onion chopped |
2 large tomatoes peeled and seeded |
1 t. tomato paste |
3 cloves of garlic, crushed |
8 oz pumpkin or winter squash |
1 habaner chile, seeded and diced (opt) |
3/4 cup of chicken broth |
2 t cilantro |
salt and pepper |
Directions:
1. Put venison in large bowl with spices including salt and pepper.
2. Mix well to cover meat with spices and combine.
3. Cover
4. Refrigerate for at least 1 hour. (longer is better)
5. Heat a large dutch oven and add oil.
6. When oil just begins to smoke, add venison and cook til well browned.
7. About 8 minutes.
8. Add tomatoes, tomato paste and onion.
9. Cook about five minutes.
10. Add garlic then cook another minute
11. Add pumpkin, chile (if using) and chicken broth and bring to a simmer.
12. Reduce heat to low and simmer gently for two hours or till meat is very tender.
13. Stir in Cilantra.
14. serve with rice.
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