Venison Curry Stew recipes elevates the hunt by capturing new flavors and pairings to those that might not traditionally associate with venison.

If you are familiar with hunting game or are accustomed to eating game animal, then you will automatically love this recipe. But for those that aren’t familiar or would like to learn more, what is venison?

Although deer comes to mind when referring to venison, the term venison technically refers to the meat from any game animal including caribou, antelope, and elk. The latin word venari, means to hunt or pursue. Portion cuts are similar to beef including steaks, roasts, ground meat and stew meat.

So if you don’t have access to game meat, you can use lean beef for this recipe.

Does it taste like beef?

Even though the portion cuts are similar to beef, the flavor profile is not. Venison has a distinct earthy, almost rich “gamey” flavor - owing to a deer’s diet. It has a firm, smooth texture, but since it’s much leaner than beef, it tends to not be as juicy.

That is why I love cooking venison, curry based as the exotic flavors somewhat mask the “gamey” flavor of the meat.

Last thing before you rush to make this recipe is that venison is healthy for you! Not only is it slightly higher in protein and contains higher levels of vitamin B6 and B12, omega 3 fatty acids, riboflavin, iron and niacin but it’s an abundant source of selenium which is a powerful mineral and antioxidant.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Venison Curry Stew recipes elevates the hunt by capturing new flavors and pairings to those that might not traditionally associate with venison.

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Serving:6-8 | Prep Time: 10 | Cook Time: 50 min

Ingredients

1.5-2 lb venison roast, cut into chunks
½ white onion, chopped
1 cup beef bone broth
1 can (14.5 oz) fire roasted tomatoes
½ cup coconut cream (creamy white part that is at the top of canned coconut milk)
2 Tbsp curry powder
1 Tbsp red curry paste
1 Tbsp garlic, minced
1 Tbsp coconut aminos
1 tsp salt

Garnish

Cilantro, lime, red chili sauce (optional)

Serve with

Rice or naan bread

directions

Season venison chunks with salt and curry powder. Turn on the Instant Pot to saute mode and add 1 Tbsp oil. Saute venison chunks halfway and then add in the chopped onion and minced garlic. Scrape the juicy bits from the bottom and add in broth, tomatoes, cream, aminos, and curry paste. Stir to combine.
Place the lid onto the Instant Pot and lock it in place. Pressure cook on high for 25 min, then naturally release for 15 min. If needed, you can quick-release after 15 min.
While the curry is cooking, cook the rice or naan and set aside.
Open the lid and stir. Serve with rice and/or naan and garnish with cilantro and lime wedge.