Slow Cooker Venison Curry

Slow Cooker Venison Curry

from meateatingmilitaryman.com
500 min

Looking for a hearty and flavorful slow cooker venison curry? This easy recipe guarantees melt-in-your-mouth venison with bold spices. Perfect for your next dinner!

Ingredients

  • 2 lbs venison (cubed, preferably shoulder or neck)
  • 2 tbsp olive oil
  • 1 large onion (chopped)
  • 4 garlic cloves (minced)
  • 2- inch piece of fresh ginger (minced)
  • 1 red chili (optional, for heat, sliced)
  • 2 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 can (14 oz diced tomatoes)
  • 1 can (14 oz coconut milk)
  • 1 tbsp tomato paste
  • 1 tbsp tamarind paste (optional, for tanginess)
  • 1 tsp salt
  • 1 tsp black pepper
  • Fresh cilantro (chopped (for garnish))
  • 1 tbsp lemon juice
  • 2 cups jasmine rice (to serve)

Directions

  1. 1

    Trim any excess silverskin from the venison. Season the cubes with salt, pepper, and a sprinkle of cumin. This helps tenderize the meat and adds flavor from the get-go.

  2. 2

    Heat olive oil in a cast iron skillet over medium-high heat. Sear the venison cubes for about 2-3 minutes on each side until browned. This step locks in flavor but isn’t mandatory if you’re short on time.

  3. 3

    In the same skillet, add more olive oil if needed, and sauté the onions, garlic, and ginger until soft and fragrant, about 5 minutes. Add the red chili if you’re feeling bold. Stir in curry powder, garam masala, turmeric, and cumin. Cook for another 2 minutes to bloom the spices.

  4. 4

    Place the seared venison, onion mixture, diced tomatoes, tomato paste, coconut milk, and tamarind paste (if using) into the slow cooker. Give it a good stir to combine all those amazing flavors.

  5. 5

    Set the slow cooker on low and let it work its magic for 6-8 hours. The venison should be fall-apart tender, and the sauce rich and thick. If you want it thicker, remove the lid for the last hour of cooking.

  6. 6

    Before serving, stir in lemon juice for brightness. Taste and adjust seasoning, adding more salt or spice if needed.

  7. 7

    Serve the curry hot over jasmine rice, garnished with fresh cilantro. Pair it with naan or a simple raita if you’re feeling extra fancy!