CURRIED DEER

19.07.2008 | Author: Cook | Posted in Raisins
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CURRIED DEER


Servings: 6
Ingredients: 

  • 1 kg (to 1 1/2 kg) lean deer meat
    • 

  • 1 lg Onion chopped
    • 

  • 3    Cloves garlic, crushed
    • 

  • 3 ts Mild curry powder (Sherwood)
    • 

  • 6 oz Can tomatoe paste
    • 

  • 2    Bay leaves
    • 

  • 1/4 ts Cloves (powder)
    • 

  • 2 c  Beefstock *
    • 

  • 4    Diced carrots
    • 

  • 1/2 c  Raisins OR
    • 

  • 1 c  Grapes
    • 

  • 1    Diced apple
    • 

  • 1 ts Lemon juice
    • 

  • 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
1 1/2 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.

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