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Curried Venison




Source of Recipe


the web


List of Ingredients




2 lbs boned shoulder or rump meat cut into 1-inch cubes.
2 Tablespoons Olive Oil
5 Tablespoons butter (I prefer the flavor of the real stuff)
2 Cloves garlic (minced)
3 large onions sliced thin
2 Tablespoons of a good quality curry powder
2 large stalks of celery sliced in 1/4 inch rounds
2 1/5 cups soup stock, broth, our bouilion
1 Tablespoon cornstarch mixed with 2 tablespoons of water
1/2 teaspoon seasoned salt
3/4 cup rasins.



Recipe



Heat the oil in a Dutch oven and brown the meat.

In another skillet, melt butter and stir in garlic, onions, curry power, and celery. Cook over medium heat, stirring occasionally, until vegetables are soft (about 4 or 5 minutes).

Pour the above over the meat.

Add Soup stock, Cover and simmer until meat is tender (1 to 1 1/2 hours)

Stir in cornstarch mixture, salt, and rasins. Bring to a boil while stirring. Lower the heat and simmer for 15 minutes.

Serve over Rice.

Serves 4 to 6 people.