For those eager to explore the rich flavors of curry, this venison recipe serves as an excellent introduction. Utilizing a cast iron skillet, this dish can be made with any type of venison, including elk, deer, or antelope.
Essential Ingredients for Curry Braised Venison
- 2 lb Venison Roast – Cut into 1” Chunks
- 1 tsp + 1 ½ tsp Salt
- 1 tsp + 1 ½ tsp Pepper
- 2 tsp + 3 Tbsp Curry Powder
- 2 Tbsp Flour
- 3 Tbsp Butter
- 3 Tbsp Oil – Olive or Vegetable
- 1 Red Onion – Sliced
- 2 Tbsp Ginger – Julienned (or substitute with 1 tsp ginger powder)
- ½ to 1 Jalapeno Pepper – Sliced (or ½ bell pepper)
- 3 Cloves Garlic – Sliced
- 1 Tbsp Garam Masala
- 1 tsp Chili Flakes
- 14 oz Can Chicken Broth
- 28 oz Can Crushed Tomatoes
- 1 Cup Plain Yogurt
- 1 tsp Apple Cider Vinegar
- 2 Cups Sweet Potatoes – 1” Cubes
- ¼ Cup Cilantro – Chopped
- ½ Lemon – Juiced
Preparation Instructions:
Begin by preheating the oven to 300°F.
In a large bowl, season the venison with 1 tsp salt, 1 tsp pepper, and 2 tsp curry powder. Mix thoroughly, then incorporate the flour until all pieces are coated.
Heat oil in a cast iron dutch oven over high heat. Brown the meat in two batches, approximately 7 minutes per batch. Once browned, remove the meat and set aside.
Expert Tip: Properly browning the meat is crucial for achieving deep, bold flavors and maintaining juiciness. Allow the meat to sit undisturbed in the hot pan for a few minutes to promote caramelization, avoiding a grey, steamed texture. Aim for a dark brown color without burning.
Reduce the heat to medium and add the sliced onions, sautéing for 2 minutes.
Incorporate the ginger and jalapeno (or bell pepper) and sauté for an additional 2 minutes.
Add the garlic and sauté for another minute until fragrant.
Stir in the remaining curry powder, garam masala, chili flakes, salt, and pepper. Cook until the spices become fragrant, about 1 minute.
Before the spices burn, add the chicken broth, crushed tomatoes, plain yogurt, and vinegar. Stir well, scraping the fond from the bottom of the dutch oven, and bring to a simmer.
Return the browned venison to the pot and mix thoroughly.
Cover the dutch oven and bake at 300°F for 2 hours.
After 2 hours, remove the dutch oven and stir in the sweet potatoes, cilantro, and lemon juice. Mix well and continue baking for another hour.
Expert Tip: Braising is an effective method for transforming tough cuts into tender, flavorful meals. The key is to cook low and slow; a common mistake is not allowing sufficient cooking time, which can result in tough meat rather than the desired melt-in-your-mouth texture.
After a total of 3 hours of cooking, the venison should be tender and ready to serve. Pair with rice or pita bread and garnish with fresh cilantro. Enjoy!
