Venison Pumpkin Curry

[ragtopW]

http://www.fieldandstream.com/articles/ ... pkin-curry


very good.. you could use Moose, elk, Goat, Pronghorn or even chicken..

I would drop the Pumpkin (the $ and the trouble of getting the meat from the
pumpkin aren't worth the taste)
and add carrots and maybe a can of mandirin oranges..

I will keep playing with this recipe until I love it
and will update with my overhauls

[VanillaGrl]

Oohhh...thank you, thank you, thank you for sharing this! I've got lots of venison to cook this year, and welcome any new recipes! (((((((Santa)))))))

[PartofthePhlock]

Thanks Wayne. hey do you have recipe for venison jerky that you have tested and recommend?

[Coconuts]

I would sub in sweet potato or butternut squash for the pumpkin.

[ragtopW]

I would sub in sweet potato or butternut squash for the pumpkin.

thanks!!

I thought of the Sweet Potato, in the Script it mentions that winter squash
can be used..
like I said.. I will play some ..

[ragtopW]

Thanks Wayne. hey do you have recipe for venison jerky that you have tested and recommend?

I don't one of the few (damb few) things I don't like cold is
Venison.. the tallow/fat when it is cold creeps me out..

[ragtopW]

I would sub in sweet potato or butternut squash for the pumpkin.

thanks!!

I thought of the Sweet Potato, in the Script it mentions that winter squash
can be used..
like I said.. I will play some ..

OK.. for next time.. should I cook the Sweet Potato some first??
maybe boil it a touch?? also.. if I do pre cook it a touch..
should I use broth?? and some spices??
I am thinking that the Sweet Potato might soak up a bunch
of the taste otherwise..

[Coconuts]

When we put sweet potatoes in curry, we just chop into about a 1/4" dice and let everything simmer together.

The recipe I have that's sort of similar to that is topped with chutney, so that might help it.

I wouldn't marinate the meat, I would just slow braise it instead. If you do marinate/rub it, I would use some curry powder there and then the 2 tablespoons in the actual curry.

I also wonder if old curry powder might have had something to do with it. I absolutely love Penzey's Maharajah curry. It's expensive, but so good. Sometimes I cut it about 3:1 with their Vindaloo if I want a hotter curry (I would for this). Around here, we can pretty much trust that our curry powder is fresh from any grocery store, but I would seek out an Indian grocery if you don't want to go the Penzey's route.

Ok, I typed all that out and then looked at the recipe- personally, I would add all of the chunky stuff and then enough liquid to cover all of it- I would guess closer to 2 cups than just 3/4. 3/4 might work with a can of tomatoes and the juice in it.

[Coconuts]

Forgot to add- if you decide to boil the sweet potatoes first, I would definitely use stock. But curry is like gumbo, you can let it simmer as long as you like without hurting it.

[ragtopW]

second batch in the slow cooker..

BTW.. I do brown the meat and then pour it in the crock pot..
I also do use the entire can of tomato paste.. (one tablespoon?? really)

after the meat is in the crock pot I pour some water in that pan
(to break the glaze) and then pour that over the entire stew..