Venison Curry With Rice Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the venison meat with a mixture of turmeric, cumin, coriander, garam masala, salt, and yogurt. Let it sit for at least 30 minutes.
• STEP 2.Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook until golden brown.
• STEP 3.Add garlic and ginger to the pot and cook for another minute. Then, add the marinated venison meat and cook until browned on all sides.
• STEP 4.Stir in tomatoes, tomato paste, and water. Bring to a simmer and let it cook for about 1 hour or until the meat is tender.
• STEP 5.Serve the venison curry over cooked basmati rice and garnish with fresh cilantro. Enjoy!

Cooking Tips

• For a spicier curry, add a chopped green chili or red chili powder to the marinade.
• If you prefer a thicker curry, you can add a tablespoon of cornstarch mixed with water to the pot and simmer for a few more minutes.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• Store leftover curry in an airtight container in the refrigerator for up to 3 days.
• Serve the venison curry over fluffy basmati rice and garnish with fresh cilantro for added freshness.
• This dish pairs well with naan bread or roti for a complete meal.