Curried deer

Yield: 6 Servings

Measure Ingredient
1 kilograms (to 1 1/2 kg) lean deer meat
1 large Onion chopped
3 \N Cloves garlic, crushed
3 teaspoons Mild curry powder (Sherwood)
6 ounces Can tomatoe paste
2 \N Bay leaves
¼ teaspoon Cloves (powder)
2 cups Beefstock *
4 \N Diced carrots
½ cup Raisins OR
1 cup Grapes
1 \N Diced apple
1 teaspoon Lemon juice
\N \N Salt and pepper to taste

Cut meat into 2 to 3 centimeter cubes. Lightly brown meat, onion and garlic in large, oiled skillet. Add curry powder and tomato paste.

Mix well. Add beef stock and mix in rest of ingredients. Simmer for 1½ hrs, covered. Almost any part of the deer may be used. Be sure to trim off all the fat and sincew. To keep calories down, use a light vegetable oil for browning the meat. *Beefstock can be made with one cube or package bouillon.

Similar recipes