Curried Venison Recipe

A Curried Venison Recipe, with Apples and Onions, Served with Rice.


1 cup chopped onion

3 ribs celery, chopped

2 apples, minced

1/4 cup vegetable oil, or shortening

2 teaspoons curry powder

1 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon ground ginger

1/4 teaspoon Tabasco sauce

1 1/2 teaspoons Worcestershire sauce

2 cups beef broth

2 tablespoons flour

2 pounds cooked cubed venison

1 cup evaporated milk

1 egg yolk, well beaten

3 cups cooked rice


Sauté onions, celery and apples in oil until slightly brown.

Stir in curry powder and simmer 5 minutes.

Add remaining seasonings and broth; simmer for 20 minutes.

Mix about 1 tablespoon of water into the flour to make a paste; add to broth and cook 5 minutes, stirring until thickened.

Remove from heat and allow to stand one hour. Reheat and add cooked meat, evaporated milk, and egg yolk just before serving. Heat, stirring, just to a simmering point, stirring constantly, but do not boil.

Serve over rice.

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