VENISON CURRY WITH RICE
Steps:
- Gather the ingredients.
- In 2 tablespoons of vegetable oil, saute the venison, stirring, until well browned. Remove to a plate, cover, and refrigerate until you are ready to add it to the skillet.
- Add the onions, celery, and apples to the skillet, along with one more tablespoon of vegetable oil. Continue cooking, stirring, until the onion is translucent and lightly browned.
- Stir in curry powder and saute for 5 minutes. Add remaining seasonings and beef broth; simmer for about 20 minutes. Taste and adjust the seasonings with more curry powder, kosher salt, and pepper, as needed.
- Whisk together the flour and water and add to the broth and cook 5 minutes, stirring until thickened.
- Remove from heat and let it stand for about 30 minutes.
- In a bowl, whisk the egg yolk into the evaporated milk or cream. Or omit the egg yolk.
- Reheat the curry mixture and add the cooked venison.
- Stir in the evaporated milk or cream mixture. Heat, stirring, just to a simmering point, but do not boil.
- Serve the curried venison over hot cooked rice.
Nutrition Facts : Calories 517 kcal, Carbohydrate 39 g, Cholesterol 131 mg, Fiber 3 g, Protein 50 g, SaturatedFat 5 g, Sodium 657 mg, Sugar 10 g, Fat 17 g, ServingSize 6 servings, UnsaturatedFat 0 g
BEEF TIPS AND RICE RECIPE
Check out a family-favorite with our Beef Tips and Rice Recipe. Veggies, soy sauce, and Worcestershire sauce flavor our Beef Tips and Rice Recipe.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp. oil in large skillet on medium heat. Add onions, green peppers and garlic; cook and stir 5 min. or until onions are tender. Remove vegetables from skillet.
- Toss meat with 2 Tbsp. flour in large bowl. Heat remaining oil in same skillet. Add meat; cook 8 to 10 min. or until browned on all sides, stirring frequently.
- Add 1-1/4 cups broth, soy sauce, Worcestershire sauce and black pepper to skillet; mix well. Stir in vegetables. Bring to boil; partially cover. Simmer on low heat 1 hour or until meat is tender, stirring occasionally.
- Meanwhile, cook rice as directed on package, omitting salt.
- Mix remaining broth and remaining flour in small bowl until blended. Stir into meat mixture; bring to boil, stirring constantly. Simmer on medium-low heat 2 to 3 min. or until thickened. Serve over rice.
Nutrition Facts : Calories 450, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 570 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 5 g, Protein 33 g
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