Venison Curry With Rice

curried venison with rice
Diana Rattray
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Servings: 6 servings

Apples, curry powder, and other spices and seasonings flavor the venison in this tasty recipe.

You may use lean beef in this recipe, as well. Tenderloin or sirloin would be good substitutes for lean, tender venison. If using a less tender cut of beef or venison (such as hindquarter roast, chuck, or rump roast), simmer it along with the broth mixture until it's tender.

The egg yolk makes the sauce richer, but it may be omitted.

Serve this tasty curried venison over hot cooked rice or noodles.


  • 1 cup onion (chopped)
  • 3 sticks celery (chopped)
  • 2 medium apples (peeled, cored, minced)
  • 2 pounds venison (cut into small, bite-size pieces)
  • 3 to 4 tablespoons vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon ground ginger (or 1 scant teaspoon grated fresh ginger)
  • 1/4 teaspoon Tabasco sauce (or crushed red pepper flakes)
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 cups beef stock (unsalted or low sodium)
  • 2 tablespoons flour (whisked into 2 tablespoons of water)
  • 1/2 to 1 cup evaporated milk (or light cream)
  • 3 cups rice (cooked)
  • Optional: 1 egg yolk (well beaten)

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. 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.

  5. Add the flour and water mixture to the broth and cook 5 minutes, stirring until thickened.

  6. Remove from heat and let it stand for about 30 minutes.

  7. In a bowl, whisk the egg yolk into the evaporated milk or cream. Or omit the egg yolk.

  8. Reheat the curry mixture and add the cooked venison. 

  9. Stir in the evaporated milk or cream mixture. Heat, stirring, just to a simmering point, but do not boil.

  10. Serve the curried venison over hot cooked rice.

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