Delicious Curried Venison Stew

SERVES 4 | DIFFICULTY: EASY | PREP TIME: 5 MIN | COOK TIME: ~25 MIN

It’s pretty hard to beat this curry recipe. It’s very easy to make, looks good and it can be thrown together in under 30 minutes. It’s also pretty versatile - you can use ground venison or some of the tougher cuts of venison steak. Serve it with some flatbread or on a bed of rice and, baby, you got a stew going.

Here’s what you’ll need:

  • 1.5-2 pounds of ground venison or venison stake, cut 3/4” thick

  • Lard oil (leaf lard works but lately we’ve been using rendered bear oil)

  • 2 medium onions, cut into larger chunks

  • 1/2 garlic clove, minched

  • 4 medium tomatoes, cut into larger chunks (I’ve been using whole tomatoes that I froze from the summer(

  • 1 tb of curry powder

  • 10 oz package of frozen peas

  • 1 1/2 tsp of salt

  • 1 tbs of dark sugar (I use coconut sugar but brown sugar would work too)

  • 1 cup of water

Cooking Instructions:

  • Head the pan on the stove on medium heat

  • Brown the meat in the lard, remove and set aside

  • Brown the onions in same pan, remove and set aside

  • Cook the tomatoes until they break down (I like to try to brown them slightly on a higher heat at this point)

  • Combine the meat and onions with the tomatoes and let it simmer for 3 minutes

  • Stir in the remaining ingredients and simmer for 15 minutes

  • Let it cool and enjoy

Want to learn more delicious wild game recipes?


Check out our recent post on the Ultimate Smoked Bear Balls

RecipesJames Zandstra