Monday, April 13, 2009

Deer Curry

I really like our Pork and Pineapple Curry recipe. But I wasn't sure how it would translate into using deer. So tonight I tried it. Here is what I came up with. It turned out really good! Greg just wishes the deer would be a little more tender.

Deer Curry
From: ME!

1 teaspoon extra-virgin olive oil
1 onion, cut into large chunks
1 pound boneless deer meat (I actually used 2 of our packages, which had like 8 pieces of deer in them total)
1 tablespoon curry powder
1 teaspoon fresh minced or grated ginger
1/2 red bell pepper, cut into large chunks
1/2 green bell pepper, cut into large chunks (I use frozen bell peppers)
1 (10-ounce) can reduced-sodium cream of mushroom soup
1 (10-ounce) can of cream of broccoli soup (but could use another cream of mushroom or something else)

Heat oil in a large nonstick frying pan on medium-high heat. Add onions, stir and cook until translucent. Cut chops into large cubes and add to pan. Sauté until all sides are browned. Add curry and ginger to pan and stir. Add peppers and stir; add soups. Stir to combine and reduce heat to a high simmer for 10 minutes. Serve over a bed of rice.

This turned out really good. Will be adding it to our normal menu! We have been wanting to find more deer recipes. Definitely a keeper!

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