Search for anything:

Venison Madras

beef - other, curry

2 pounds stew venison
1/4 cup canola or vegetable oil; approximately
2 onions; chopped
2 cloves garlic; minced
1 tablespoon curry powder
4 teaspoons all-purpose flour
2 cups beef stock
1 tablespoon mango chutney
1 cup golden raisins
3 tablespoons lemon juice
1 tablespoon packed brown sugar
1/2 teaspoon (each) salt and pepper

Trim venison and cut into cubes. In large skillet, heat 1 tablespoon of the oil over medium-high heat; brown meat, in batches, on all sides, adding more oil as necessary. Place meat in casserole dish. Add remaining oil to skillet. Reduce heat to medium and add onions. Sauté gently for 5 minutes to soften, then stir in garlic and curry powder. Sauté gently for a further 3 minutes to draw out oils and flavour from the curry powder. Stir in the flour. Stir in the stock and bring to a boil. Turn down to simmer. Add the chutney, then the raisins, lemon juice, sugar, salt and pepper. Draw sauce off the heat and pour over meat in the casserole. Cover and place casserole in an oven at 325°F and cook for 2 hours or until venison is tender.

Contributor: Canadian Living - January, 1999

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU